Ingredients:

  • 36 standard Oreo cookies
  • 6 tbsp unsalted butter, melted and slightly cooled
  • 0.25 tsp fine sea salt
  • 8 oz full-fat cream cheese, softened
  • 0.5 cup granulated sugar
  • 2 tbsp whole milk
  • 1 tsp pure peppermint extract
  • 2 drops red gel food coloring
  • 16 oz stabilized whipped topping, thawed and divided
  • 7.8 oz instant chocolate pudding mix (two 3.9 oz packages)
  • 3 cups cold whole milk
  • 0.5 cup crushed peppermint candy canes
  • 0.25 cup dark chocolate curls

Instructions:

  1. Pulse 36 Oreo cookies in a food processor until fine crumbs form. Mix with 6 tablespoons of melted butter and 1/4 teaspoon sea salt until combined.
  2. Press the cookie mixture firmly into the bottom of a 9x13-inch baking dish. Freeze for 10 minutes to set.
  3. In a large bowl, beat the softened cream cheese with 1/2 cup sugar, 2 tablespoons milk, 1 teaspoon peppermint extract, and optional food coloring until aerated. Gently fold in 8 ounces of whipped topping.
  4. Spread the peppermint cream layer evenly over the chilled crust using an offset spatula.
  5. In a separate bowl, whisk two packages of instant chocolate pudding with 3 cups of cold whole milk for 2 minutes until thickened. Spread the pudding over the peppermint layer.
  6. Top the lasagna with the remaining 8 ounces of whipped topping. Sprinkle with crushed candy canes and chocolate curls.
  7. Refrigerate for at least 4 hours to allow the structural matrix to set before slicing into 15 generous portions.