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closeup image of chocolate lasagna

Chocolate Peppermint Lasagna

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Julianne Dell
  • Prep Time: 45 minutes
  • Chill Time: 2 hours
  • Total Time: 2 hours 45 minutes
  • Yield: 15 servings
  • Category: Cake
  • Method: Refrigerator
  • Cuisine: American


This No-Bake Chocolate Peppermint Lasagna is a rich, chocolaty dessert with layers of peppermint cream cheese filling and topped with cool whip.


For the Filling

  • 1 Box (3.4oz) Hershey’s Dark chocolate instant pudding mix
  • 2 cups cold milk
  • 8 ounces (226g) cream cheese, at room temperature
  • 2 cups powdered sugar
  • 1/4 cup heavy Whipping cream
  • 8 ounces (226g) Cool Whip, thawed
  • 1/4 teaspoon peppermint extract
  • 1 1/2 cup Andes Peppermint Chips
  • 1 Box (14oz) Chocolate Graham Crackers

For the topping

  • 8 ounces (226g) Cool Whip, thawed
  • Hot fudge sauce for drizzling
  • Additional Andes Peppermint Chips for garnish 


Prepare the filling

  1. Prepare the pudding by mixing the pudding mix with milk and whisking until well combined. Refrigerate for 10 minutes until firm.
  2. Prepare the cream cheese layer. Beat the cream cheese on medium-high speed until fluffy and free of lumps. Add the powdered sugar, heavy whipping cream and peppermint extract and continue to beat on medium speed until well combined.
  3. Fold in one container of Cool Whip and peppermint chips and beat until all ingredients are well combined.

To Assemble

  1. To prepare the lasagna, line a 9×13 inch pan and with a layer of chocolate graham crackers. Place as many whole sheets of crackers as you can, and fill in the gaps by cutting the crackers as needed.
  2. Next, spread half of the cream cheese mixer over the graham crackers followed by half of the pudding mixture on top. Spread evenly.
  3. Add another layer of chocolate graham crackers in the middle, place them in the opposite direction as the first layer. Top with remaining cream cheese mixture followed by remaining pudding mixture.
  4. To finish it off, top with another container of Cool Whip, Andes Peppermint Chips and drizzle with warm hot fudge sauce. Chill for at least 2 hours, and keep refrigerated until ready to serve.


  • This is better the longer it sits, so feel free to prepare this up to 2 days in advance. Store in an airtight container in the refrigerator. 
  • Cool Whip can be substituted with homemade whipped cream


  • Serving Size: 1 slice
  • Calories: 178
  • Sugar: 30.9g
  • Sodium: 86.4g
  • Fat: 13.6g
  • Carbohydrates: 33g
  • Fiber: 0.7g
  • Protein: 3.9g
  • Cholesterol: 22.5mg