No-Bake Chocolate Peppermint Squares Recipe

Introduction

These No-Bake Chocolate Peppermint Squares are a festive and delicious treat perfect for the holiday season. Layers of creamy peppermint and rich chocolate come together on a crunchy vanilla wafer crust, all topped with fluffy whipped topping and peppermint pieces. No oven needed—just simple mixing and chilling!

Ingredients

• 1 1/2 cups vanilla wafer crumbs
• 1/4 cup (1/2 stick) unsalted butter
• 2 tablespoons sugar
• 8 ounces 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
• 1 package (4-serving size) instant chocolate pudding mix
• 1 3/4 cups milk
• 8 ounces whipped topping (1 tub)
• 1/4 cup coarsely chopped peppermint candy cane

Instructions

1. Step 1: You will need two tubs (8 oz each) of whipped topping, or a larger 12-ounce container. You won’t use it all, but have it ready.
2. Step 2: Mix the vanilla wafer crumbs, melted butter, and 2 tablespoons sugar together until combined. Press the mixture firmly into the bottom of a 9 x 9-inch pan. Refrigerate while preparing the layers.
3. Step 3: For the peppermint layer, beat the softened cream cheese and 2 tablespoons milk until smooth and silky. Add 1/3 cup sugar and finely crushed peppermint candy, then beat well. Gently fold in 1 1/4 cups whipped topping. Spread this mixture evenly over the crust in the pan.
4. Step 4: Prepare the chocolate layer by beating the instant chocolate pudding mix with 1 3/4 cups milk for 2 minutes until thickened. Spread the pudding over the peppermint layer. Let it set for 5-10 minutes.
5. Step 5: Top the chocolate layer with the remaining 8 ounces (1 tub) of whipped topping. Sprinkle coarsely chopped peppermint candy on top for garnish.
6. Step 6: Refrigerate the dessert for at least 4 hours before serving to allow layers to set properly.
7. Step 7: For a special twist, freeze the squares for 4 hours instead of refrigerating. This gives a refreshing ice cream cake-like texture.

Tips & Variations

• Use crushed starlight mints instead of peppermint candy for a slightly different peppermint flavor.
• Press the crust firmly to ensure it holds together well when serving.
• Try adding a drizzle of chocolate syrup on top for extra chocolate richness.
• If you prefer a less sweet option, reduce the added sugar slightly in the peppermint layer.

Storage

Store the squares covered in the refrigerator for up to 3 days. If frozen, keep them in an airtight container and thaw in the refrigerator for about 30 minutes before serving to soften slightly. Reheat is not recommended for this no-bake dessert.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these squares ahead of time?

Yes, these squares can be prepared a day in advance and refrigerated to let the flavors meld and the layers set perfectly.

What if I don’t have whipped topping?

You can substitute with homemade whipped cream, but be sure to whip it to stiff peaks and use immediately for best results in the layers.

No-Bake Chocolate Peppermint Squares Recipe

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4.4 from 62 reviews

These No-Bake Chocolate Peppermint Squares combine a crunchy vanilla wafer crust with a creamy peppermint cream cheese layer and rich instant chocolate pudding, topped with whipped topping and festive crushed peppermint candies. Perfectly refreshing and easy to prepare, this dessert is ideal for holiday gatherings or any time you want a cool, sweet treat without using the oven.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (including chilling time)
• Yield: 9 to 12 squares 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

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

Peppermint Layer

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

Chocolate Layer

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

Topping

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

Instructions

1. Prepare crust: Mix vanilla wafer crumbs, unsalted butter, and sugar thoroughly. Press this mixture firmly into the bottom of a 9 x 9-inch pan. Place in the refrigerator to chill and set while you prepare the next layers.
2. Make peppermint layer: In a mixing bowl, beat the softened cream cheese and milk until the mixture is smooth and silky. Add sugar and finely crushed peppermint candy and continue beating well to combine. Gently fold in 1 1/4 cups of whipped topping until evenly distributed. Spread this mixture evenly over the chilled crust in the pan.
3. Prepare chocolate layer: In another bowl, whisk together the instant chocolate pudding mix and 1 3/4 cups milk for about 2 minutes until thickened. Spread this chocolate pudding evenly over the peppermint cream cheese layer. Allow it to set for 5 to 10 minutes.
4. Add topping and garnish: Spread the remaining 8 ounces (one tub) of whipped topping evenly over the chocolate layer. Sprinkle the top with coarsely chopped peppermint candy cane for a festive finish.
5. Chill to set: Refrigerate the dessert for at least 4 hours to allow all layers to firm up and flavors to meld. For an extra special treat, freeze for 4 hours instead, to serve like an ice cream cake.

Notes

• You will need two tubs (8 oz each) of whipped topping or one larger 12-ounce container, though not all will be used.
• For a firmer texture, freeze the dessert for 4 hours before serving instead of refrigerating.
• Crushed peppermint candy can be substituted with starlight mints if preferred.
• Ensure cream cheese is softened for easy mixing and smooth texture.
• This dessert is best served chilled or slightly frozen.

Keywords: no-bake dessert, peppermint dessert, chocolate pudding dessert, holiday treat, cream cheese dessert, easy no-bake recipe, peppermint candy, instant pudding dessert