This Peppermint Oreo Lush is a No-Bake layered Icebox Cake. The crust is made with Peppermint Oreo, followed by a no-bake peppermint cheesecake, a chocolate mousse and it’s finished with whipped cream.
For the crust
- 2 bags 7ounces Peppermint Oreos (or one 14oz bag regular Oreos)
- ½ cup unsalted butter, melted
For the cheesecake layer:
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 2 tablespoons heavy whipping cream
- 1/8– 1/4 teaspoon peppermint extract
- 1 drop red food coloring
- ¼ cup crushed peppermint candy (like Andes Peppermint Crunch)
For the pudding layer:
- 1 package (3.4 oz) instant chocolate pudding
- 1 ¼ cups cold milk
- 1 tablespoon cold water
- 1 teaspoon powdered gelatin
- 1 ¼ cups heavy whipping cream
- 1/2 cup powdered sugar
For the topping
- 8 ounces Cool Whip (see notes)
- Chocolate sauce for drizzle
- Peppermint Candy for garnish (like Andes Peppermint Crunch)
For the crust:
- Set aside 5 Oreos for the garnish. Grind the remaining cookies into a fine crumb using a food processor or blender.
- Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated. Press into a 9-inch square pan. Set aside in the refrigerator.
For the cream cheese layer:
- Soften the cream cheese in the microwave by removing the wrapper and placing the cream cheese on a plate. Microwave for 15 to 20 seconds. Or leave out at room temperature for 30 minutes.
- In your mixing bowl, beat the cream cheese on medium-high speed for 2 to 3 minutes. Add the granulated sugar and continue beating for another 2 to 3 minutes beating until the sugar is well incorporated, scraping down the bowl as needed.
- Next, add the heavy whipping cream, peppermint extract and red food coloring. Mix until all ingredients are well blended. Fold in Andes Peppermint Crunch. Spread the thin layer of cheesecake over the Oreo crust.
For the pudding layer:
- In a small bowl, combine the pudding mix with the milk and whisk until the powder mixture is dissolved. Refrigerate the pudding until firm, about 10 minutes.
- Place 1 tablespoon of cold water in a small dish. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes). Microwave for 10 seconds until the gelatin turns back to liquid. Remove any pieces of gelatin that did not melt.
- Place a metal mixing bowl in the freezer to chill for 5-10 minutes. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on high speed until it reaches soft peaks. Slowly drizzle in the liquid gelatin. Next add the powdered sugar and continue beating on high speed until stiff peaks form.
- Fold the prepared whipped cream into the pudding until well combined and spread over the cheesecake layer.
For the topping:
- Thaw a container of Cool Whip and spread over top. Refrigerate this dessert for 2-4 until all layers have set. Garnish with hot fudge and sprinkle with additional Andres mints and crushed Oreos.
- In place of Cool Whip for the topping, you can make another batch of whipped cream using 1 cup heavy cream and 1/2 cup powdered sugar. No need to include the gelatin, but prepare the whipped cream in the same methods used in step 3 under the pudding layer.
- Storing: The fully assembled Oreo lush will last in an airtight container in the fridge for up to 5 days. I don’t recommend freezing it.
- Making ahead: This can be made up to 2 days in advance. Just assemble as directed but leave off the toppings. Store covered in the refrigerator.
- Category: No-Bake
- Method: Refrigerator
- Cuisine: American
Keywords: Chocolate Lush, Peppermint Dessert, Easy Christmas Dessert