Chocolate peppermint cheesecake pieces feature a delectable peppermint chocolate cheesecake on top of a layer of crunchy chocolate cookies, bits of crushed candy cane, and chocolate swirls. This Christmas season’s winning mix! Store them in the refrigerator once they are finished.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
Ingredients
- 24 frozen ice cream sandwiches, divided
- 1 (16-ounce) jar crunchy peanut butter, divided
- 1 (3.9-ounce) package instant chocolate pudding mix
- 1 (16-ounce) container frozen whipped topping, thawed
- 16 peanut butter cups, chopped, divided
- 1 (12-ounce) jar hot fudge ice cream topping, divided
- 1 (12-ounce) jar caramel ice cream topping, divided
Instructions
- Line the bottom of a 9×13-inch pan with 12 ice cream sandwiches.
- Open the jar of peanut butter, place into microwave oven and microwave on low power for about 30 seconds at a time, until peanut butter is warm and spreads easily. Spread half the peanut butter over the layer of ice cream sandwiches.
- Mix instant chocolate pudding mix into whipped topping; spread half the mixture over peanut butter layer.
- Spread half the peanut butter cups over whipped topping layer.
- Remove tops of hot fudge and caramel topping jars and microwave on low power for about 10 seconds at a time, just until toppings are warmed and liquid. Drizzle half of the fudge and caramel sauces over peanut butter cups.
- Repeat layers, starting with remaining ice cream sandwiches, followed by remaining peanut butter, whipped topping mix, peanut butter cups, hot fudge sauce, and caramel sauce.
- Freeze dessert until solidly frozen, 1 to 2 hours.
- When making this, do not add the dry chocolate pudding mix to the second half of the frozen topping. This is just a preference for me because I like the appearance of the white color on top. This is also difficult to cut once it’s frozen. It may have something to do with the frozen peanut butter? You will need a good knife or strong metal spatula!
Nutrition Facts
| Calories | 977 kcal |
| Carbohydrate | 117 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 7 g |
| Protein | 20 g |
| Saturated Fat | 22 g |
| Sodium | 658 mg |
| Sugars | 70 g |
| Fat | 52 g |
| Unsaturated Fat | 0 g |
Reviews
very easy and a great desert for a party!
This was excellent but very sweet. I cut it before freezing for easier serving just refrigerate for a bit, cut and freeze
Very easy recipe to follow and make. Really enjoyed making it with my children and they absolutely loved it!
Eeewwwwww
This was a huge hit with adults and kids at our NYE party. It was so easy and a great make ahead party dessert. I will definitely make this again.
Great idea, I scaled mine down and used mini ice cream sandwiches. Topped with peanut butter m&ms and mini peanut butter cups.
Instead of dealing with preparing peanut butter cups, I chose to use Reese’s flavored choc syrup, the “Magic shell” kind. It added more texture and stability to my lasagna! Of COURSE we’re making this again! My 8yo son did most of the layering.
Made it exactly as written. Wouldn’t change a thing. It was fantastic. Already sharing the recipe. Real crowd pleaser.
I found this recipe very sweet but enjoyed it quite a lot 🙂 At first I was a little hesitant because I was told that it has a lot of calories, sugar and fat…But its so worth it as this is the yummiest sweet thing I have had in a long time! It has good texture, a great consistency and the layers of Ice cream were very yummy when combined with the Ice cream sandwiches etc. This is probably one of the best recipes of ice cream lasagna I have tried out of many..(my first attempts were too hard or too soft or didn’t set right etc) My one recommendation is to add marshmallows and sprinkles to the layers as this A- Improves the taste a heck of a lot, and B- Makes the decorative half of ice cream lasagna better (Just in case people are coming over, Its for a party etc.) This particular recipe I found is a little on the pricey side but DEFINITELY worth as it lasted for a loooooonngggg time, The only problem with that was that I had to keep freezing and refreezing it as I couldn’t eat it all at once because I would’ve been violently sick… But if the servings were made on the smaller side I could handle eating it 🙂 Personally..All in all I think this is one of the best desserts ever made and rate it 69/5 Stars!! LOVE IT..LOVE IT..LOVE IT!!!! Great recipe, Thank you so much for sharing it with us
Yum!!!!
Pretty good and easy to make
I made this as a surprise for my son’s 31st birthday. He requested that I make it again for him this year (and he has never made a food request before).
I made this exactly as the recipe was written. I should’ve thought ahead and used a deep Pampered Chef stoneware 9 x 13 I have for it spilled over the sides after adding the second layer to my regular Pyrex dish. This was a big hit for a birthday party. I was told by my girlfriend that she fell even more love with me after she ate this. Lots of lip smacking and yum yum noises from around the table.
OMG! DELISH! This was gone super fast. I didn’t think it would be that good because I am not a huge fan of the ice cream sandwiches, but it was.
As a previous poster stated, this is a pricey dessert, but it was delicious. Very rich so it took us weeks to finish it all. I made it exactly as recipe said and it tasted just like an ice cream Snickers bar.
This is not a 5 star recipe, it’s a 10! This is to die for and everyone that has tried it has copied the recipe, if you don’t have a sweet tooth don’t even try it. I also added a few cocktail peanuts between one of the middle layers. I’ve been asked for this recipes numerous times.
I made this last year at the beach for my son’s 4th of July birthday, it was such a hit I’m doing it again…at the beach…for his birthday! Easy and a crowd pleaser!
Really good and pretty easy. It’s just not cheap, but that’s ok for special occasions. I made it for my son’s 12th birthday and he kept saying, “My mom’s really good at making ice cream cakes”, which was nice to hear.
This was so easy, and perfect for a child who does not like cake, for his birthday “cake”, we put candles in it, and everyone enjoyed it! I used magic shell but no caramel, on 1 layer i usedeopolital ice cream sandwiches, and the other just vanilla to give it a colorfull look.
This is the best thing I have ever had! I made it exactly how it’s listed. Fantastic Recipe!
Very good. I have to admit to some tweaking . . . I used mini ice cream sandwiches – one layer – my 9×13 did not have room for a second layer. I also cut the sandwiches to fit the pan. I did not bother with the chocolate pudding mix in the Cool Whip – and it was not missed – at all. I used nearly 2x the peanut butter called for (in 2 layers), all the hot fudge and caramel sauce (one layer, each), and mini Reese’s cups (one layer). I did the first layers as called for (not measuring the peanut butter), then, as I saw I was running out of room, I did another layer of peanut butter and topped with the last layer of Cool Whip. This got raves at a rehearsal dinner (= [I put it in the fridge when we started serving dinner, so it would soften a bit, after reading Frauline’s note.] Oh! It took one box and a few extra of the mini sandwiches for the single layer – 18 mini’s to a box . . .