Introduction

No-Bake Chocolate Peppermint Squares are a festive, creamy treat that’s perfect for the holidays or any time you crave a cool, minty dessert. Layers of vanilla crust, peppermint cream cheese, and chocolate pudding come together effortlessly without turning on the oven.

The image shows a slice of a layered dessert on a white plate, placed on a white marbled surface. The dessert has four layers: the bottom layer is a crumbly, light-colored crust, above it is a pink layer with bits of crushed candy, followed by a thick, smooth dark chocolate layer, and topped with a fluffy white cream layer sprinkled with red and white crushed candy pieces. In the background, there is a blurred view of the rest of the dessert and two red cups with white snowflake patterns. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Crust:

1 1/2 cups vanilla wafer crumbs
1/4 cup (1/2 stick) unsalted butter
2 tablespoons sugar

Peppermint Layer:

8 oz cream cheese, softened
1/2 cup finely crushed peppermint candy cane or starlight mints
2 tablespoons milk
1/3 cup sugar
1 1/4 cups whipped topping

Chocolate Layer:

1 package (4-serving size) instant chocolate pudding mix
1 3/4 cups milk

Topping:

8 oz (1 tub) whipped topping
1/4 cup coarsely chopped peppermint candy cane

Instructions

Step 1: Mix the crust ingredients—vanilla wafer crumbs, butter, and sugar—until well combined. Press this mixture firmly into the bottom of a 9 x 9-inch pan. Refrigerate while preparing the next layers.
Step 2: For the peppermint layer, beat the cream cheese and milk together until smooth and silky. Add the sugar and finely crushed peppermint candy, then beat well. Gently fold in 1 1/4 cups of whipped topping and spread evenly over the crust.
Step 3: Prepare the chocolate layer by beating the instant chocolate pudding mix with 1 3/4 cups of milk for 2 minutes until thickened. Spread this pudding on top of the peppermint layer. Allow it to set for 5 to 10 minutes.
Step 4: Spread the remaining 8 oz of whipped topping evenly over the chocolate layer. Sprinkle with the coarsely chopped peppermint candy cane.
Step 5: Refrigerate the dessert for at least 4 hours before serving to allow the layers to set fully. For a special version, freeze it for 4 hours to enjoy it like an ice cream cake.

Tips & Variations

Use starlight mints if you prefer a finer peppermint flavor instead of candy canes.
If you want a stronger chocolate taste, use a double-serving size pudding package and increase the milk accordingly.
You can substitute the vanilla wafer crumbs in the crust with graham cracker crumbs for a different base flavor.
Chilling the crust before adding layers helps keep it firm and prevents sogginess.

Storage

Store the squares covered in the refrigerator for up to 3 days to keep them fresh. If frozen, allow the dessert to thaw in the refrigerator for about 30 minutes before slicing and serving for the best texture and flavor.

How to Serve

The image shows a slice of layered dessert on a white plate, placed on a white marbled surface. The bottom layer is a light yellow crumbly crust. Above it is a pink layer with a smooth texture. Next, there is a thick dark brown chocolate layer with a creamy texture. The top layer is white whipped cream, decorated with small red and white candy pieces scattered on top. Behind the plate, part of the remaining dessert and two red cups with white snowflake designs appear blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this no-bake dessert is perfect for making a day ahead. Just keep it refrigerated or frozen depending on your preferred serving texture.

Do I have to use whipped topping?

Whipped topping gives a light and creamy texture, but you can substitute with whipped cream if you prefer an all-natural option.