White Chocolate Peppermint Lasagna, such a great holiday season dessert. The combination of creamy, crunchy, and minty provided a nostalgic introduction to the Christmas season.
May all of you have the happiest of holidays!
Every year as we inch closer to Christmas my mind races with all of my favorite holiday desserts. My mother would make everything from peanut butter balls to cakes and pies. And, as the kitchen counter filled with baked goods, she would begin making frozen treats to fill the freezer. One of my favorite holiday desserts came from her frozen stash, a layered white chocolate peppermint dessert covered with white chocolate curls and crushed peppermint candies.
How to make No Bake White Chocolate Peppermint Lasagna
No Bake White Chocolate Peppermint Lasagna is much easier than I expected. It’s more of an assembly job than actual dessert making, so perfect for all skill levels, but plan ahead because it will need to refrigerate for at least an hour before serving!
CRUST. Begin by crushing your Oreos. For a very fine mixture, place Oreos in your food processor. In a small bowl mix crumbs with melted butter. Press Oreo crumbs/butter mixture into bottom of 9X13 pan to form a crust.
PUDDING LAYER. In a medium bowl, make your pudding by adding your milk to your bowl and instant pudding. Whisk together until pudding thickens. Place in the fridge while making the cream cheese layer. Pour over the cream cheese layer.
PEPPERMINT CREAMY LAYER. In another bowl, blend cream cheese, butter, powdered sugar, half of the cool whip, and half of the fine crushed peppermint candies. Blend well and pour over your Golden Oreo Crust.
COOL WHIP LAYER. Top off with the rest of your Cool Whip (or homemade whipped cream if you like!).
TOP & SERVE. Top with white chocolate curls or shavings and sprinkle with reserved peppermint crumbs on top. I recommend waiting to add any toppings (besides the last layer of cool whip) before storing.
STORING LEFTOVERS
You can store white chocolate lasagna in the fridge, or in the freezer.
Fridge: Store covered in the refrigerator for about 5 days.
Freeze: Cover pan with plastic wrap then again with aluminum foil. Label and freeze for about 1 month. Thaw in the fridge.
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