
My chocolate mint tiered dessert has turned into the must-have treat that always wows everyone at Christmas parties. The combo of smooth mint, chocolatey goodness, and light whipped layers makes a holiday delight that tastes like pure Christmas magic in every spoonful.
I whipped this up for my street's Christmas get-together three years back, and it vanished quicker than all other sweets on display. These days my folks won't let a holiday pass from Thanksgiving to New Year's without me making it.
What You'll Need
- Oreo cookies: They form the dark chocolatey base go with standard ones not extra filling for better results
- Unsalted butter: Helps glue the base together and adds a rich taste always grab unsalted to manage saltiness yourself
- Cream cheese: Gives that tangy creaminess pick the block type not the fluffy kind for right consistency
- Peppermint extract: Brings that key holiday twist get real extract for genuine flavor
- Candy canes: Add festive spots and nice crunch try to find classic white and red ones
- Instant chocolate pudding: Makes the velvety middle part grab a decent brand
- Whipped topping: Speeds up the making process you can swap in homemade if you want
How To Put It Together
- Get Your Base Ready:
- Crush whole Oreos until they're fine crumbs then mix with melted butter till everything's damp. Push mix firmly into a 9x13 dish bottom using a measuring cup works great. Cool in fridge or freezer while you make the next part.
- Whip Up The Mint Cheese Layer:
- Mix soft butter and cream cheese until smooth takes about 2 minutes on medium. Add sugar and flavoring beating until fluffy and mixed well. Carefully fold in whipped topping with a spatula don't overmix or you'll lose the air. Stir in smashed candy cane bits till spread out the mix will turn slightly pink naturally.
- Stack The First Parts:
- Spread mint cheese mix evenly on the cold Oreo base a flat spatula helps get it smooth. Pop back in freezer for 10-15 minutes this quick cooling helps the next layer go on better.
- Fix The Chocolate Middle:
- Mix both packs of chocolate pudding with cold milk until it starts to thicken about 2 minutes of strong whisking. Pour and spread on the slightly firm mint layer work fast before pudding sets too much.
- Top It Off:
- Let pudding part set in fridge about 30 minutes then carefully spread whipped topping over in an even coat. Chill at least 5 hours better yet overnight so flavors blend and layers firm up right.
- Last Touches Before Eating:
- Right before serving sprinkle leftover crushed candy canes on top the moisture in the topping will make candy melt if added too soon.

The bits of candy cane give a nice crunch against the soft layers while sending mint flavor through the whole dessert. I really like how the mint cheese layer turns naturally pink when the candy canes slightly melt into it makes everything look extra festive without adding food coloring.
Change It Up
You can easily tweak this dessert to match what you like. Want stronger mint? Go up to 1½ teaspoons of extract. Prefer just a hint? Drop down to ½ teaspoon. What's great about this recipe is you can play with it while keeping that holiday taste everyone loves.
Keeping It Fresh
This treat stays good in your fridge for up to 4 days, so you can make it well before your busy holiday gatherings. Wrap it tight with plastic to keep other food smells away. For the best look, wait to add the candy cane sprinkles until you're ready to serve it.
Ways To Dish It Up
Put this fun dessert on your holiday sweet table next to hot cocoa or coffee. To make it extra fancy, place a tiny candy cane or chocolate mint on each slice. The mix of cold dessert with a warm drink makes for the perfect winter treat combo.
Where These Stacked Sweets Come From
Layered desserts got big in American homes during the 70s when easy foods like instant pudding and ready-made cookie crusts became common. This new version mixes those nostalgic layers with the classic holiday mint flavor. We call it "lasagna" after the Italian food with its many stacked layers, applied here to our sweet version with its distinct tier look.

FAQs About the Recipe
- → How do I make the Oreo crust?
Smash 36 whole Oreos in your food processor, mix them with melted butter, then press the mixture into your 9x13-inch pan. Stick it in your fridge or freezer until it hardens.
- → Can I use fresh whipped cream instead of Cool Whip?
Sure thing, homemade whipped cream works too, but keep in mind it might feel a bit different than the store-bought stuff.
- → How do I crush candy canes for the layers?
Take your candy canes out of their wrappers, put them in a plastic bag, and smack them with a rolling pin until they break into small chunks.
- → Can this be prepared ahead of time?
You bet. Make the whole thing a day early and keep it cold in your fridge. Just wait to sprinkle those candy cane bits on top until you're ready to serve so they don't get soggy.
- → How long does the dessert need to chill?
Let it sit in the fridge for at least 5 hours or leave it overnight so all those tasty layers can firm up right.