Description
A chilled, no-oven treat built on a crunchy cookie base, a minty cream-cheese layer, a silky chocolate middle, and a fluffy whipped topping — all set in a 9×9 pan. Easy to assemble and perfect straight from the fridge or slightly frozen like an ice-cream cake.
Ingredients
Scale
For the crust
- 1½ cups vanilla wafer crumbs
- ¼ cup (½ stick) unsalted butter, melted
- 2 tbsp granulated sugar
Peppermint cream layer
- 8 oz cream cheese, softened
- ½ cup finely crushed peppermint candy canes or starlight mints
- 2 tbsp milk
- 1/3 cup granulated sugar
- 1 1/4 cups whipped topping (see note below)
Chocolate layer
- 1 package (4-serving) instant chocolate pudding mix
- 1 3/4 cups cold milk
Finish
- 1 tub (8 oz) whipped topping
- 1/4 cup coarsely chopped peppermint candy cane for garnish
Note: You’ll want about two 8-oz containers of whipped topping (or one larger 12-oz tub) available — you won’t necessarily use every last spoonful.
Instructions
- Make the crust. Combine the vanilla wafer crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of a 9×9-inch baking dish to form an even layer. Place the pan in the refrigerator while you prepare the next layers.
- Prepare the peppermint layer. In a mixing bowl, beat the softened cream cheese with the milk until the texture is smooth and creamy. Add the sugar and the finely crushed peppermint bits; continue beating until fully incorporated. Gently fold in 1 1/4 cups of whipped topping until the mixture is light and airy. Spread this mixture evenly over the chilled crust.
- Make the chocolate layer. Whisk the instant pudding mix with 1 3/4 cups cold milk for about two minutes, until thickened. Carefully spread the pudding over the peppermint layer. Let the pudding set for 5–10 minutes at room temperature so it firms slightly.
- Top and garnish. Smooth the remaining tub of whipped topping over the pudding layer. Sprinkle the chopped candy cane pieces over the top for color and crunch.
- Chill or freeze. Refrigerate the pan for at least 4 hours (the chill time lets everything firm up). For an ice-cream-cake texture, freeze the squares for about 4 hours. If you prefer easier slicing without fully freezing, pop the pan into the freezer for 1 hour before cutting.
- Slice and serve. Use a clean, sharp knife (wiping the blade between cuts helps) to slice into bars. Serve cold.
Notes
- Storage tips
- Keep leftovers covered in the refrigerator for up to 4 days.
- To store long-term, wrap tightly and freeze for up to 2 months; thaw overnight in the fridge before serving.
Nutrition
- Serving Size: 1person
- Calories: 424kcal
- Sugar: 37g
- Sodium: 204mg
- Fat: 23g
- Saturated Fat: 14g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 47mg