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+ servings

No Bake Chocolate Peppermint Pie

This No Bake Chocolate Peppermint Pie will become a staple at your house! It's layered with fluffy, peppermint cream cheese, chocolate pudding and whipped cream, all on top of a decadent, buttery chocolate crust! It's amazing for a holiday dessert, but it can truly be enjoyed ANY time of year!
5 from 1 vote
Prep Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 10
Calories 623 kcal

Ingredients
  

  • 1 2.9 oz. box chocolate pudding small box
  • 2 cups milk
  • 25 peppermint Oreos, crushed
  • 3/4 stick butter, melted
  • 1 8 oz. package cream cheese, softened or at room temperature See Note 1
  • 1/2 cup powdered sugar
  • 1/2 tsp peppermint extract
  • 1 8 oz. tub whipped topping I usually grab and extra tub for a super thick layer!
  • 2-3 candy canes, crushed for topping optional
  • 2-3 drops red food coloring optional

Instructions
 

  • In a medium bowl, add chocolate pudding mix and milk. Beat with an electric mixer or whisk until slightly thickened (according to package directions). Refrigerate until you are ready to use (this will allow the pudding to set up).
  • In a food processor, add peppermint cookies. Blend/pulse until you get fine crumbs (See Note 2).
  • Combine the cookie crumbs and melted butter and stir until crumbs are completely covered with the butter. With you fingers, press mixture in an even layer into a 9x9 inch baking pan.
  • With a hand held mixer, beat cream cheese, powdered sugar, peppermint extract and red food coloring (if using) until light and fluffy (about 1 1/2 minutes). Fold in half of the whipped topping and stir until well-combined. Spread this mixture on top of the Oreo crust.
  • For the next layer, spread on the chocolate pudding right over the cream cheese/Cool Whip layer.
  • Finally, spread the remainder of the whipped topping (plus more if you like!) as the final layer.
  • Top with crushed candy canes if you like! Refrigerate for 1-2 hours or overnight.

Notes

Note 1: Make sure cream cheese is very soft by leaving it out on the counter for a few hours. You can also place it on a microwave safe plate and microwave it in 15-20 second increments until soft. 
Note 2: If you don't have a food processor, you can put the cookies into a large zip top bag and crush them with a meat mallet or rolling pin until fine crumbs form.
Nutrition information is only an estimate. Info is based on the Very Well Fit Nutrition Calculator.
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Nutrition

Calories: 623kcalCarbohydrates: 87gProtein: 6gFat: 27.6gSaturated Fat: 15.5gCholesterol: 47mgSodium: 820mgPotassium: 57mgFiber: 3gSugar: 47gVitamin D: 5µgCalcium: 86mgIron: 5mg
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