Layered Peppermint Dessert

I am doing A LOT of last minute grocery shopping today. Are you? Well just in case you are, and just in case you still have no idea what to make for dessert on Christmas, I decided to do a last minute dessert post for you. You're welcome.

This dessert is easy to put together and it is super yummy. Plus, all of the peppermint flavor just screams Christmas. You don't have to use your oven to make it which could be a bonus if you have fifty-million other things that you have to rotate through your oven for that holiday feast. 

Layered Peppermint Dessert

For Cake and Filling:

1 (14.4 ounce) box chocolate graham crackers

1 1/2 cups whipping cream

1/4 cup powdered sugar

1 (3.4 ounce) package Jell-O White Chocolate instant pudding*

1 1/2 cups milk

1 tablespoon pure peppermint extract

20 drops red food coloring

1 (6 ounce) package peppermint candy canes, crushed

For Chocolate Glaze:

1/4 cup butter

1/4 cup cocoa powder

1/4 cup milk

2 cups powdered sugar

1 teaspoon vanilla

For Whipped Topping:

1 1/2 cups whipping cream

1/4 cup powdered sugar

1/3 cup reserved crushed peppermint candies

Break graham cracker sheets in half (making them squares). Arrange 15 graham cracker squares in the bottom of a 9x13 pan. Beat 1 1/2 cups whipping cream with 1/4 cup powdered sugar until stiff peaks form. Set aside. Combine instant pudding powder with milk. Whisk vigorously by hand for 2 minutes. Let stand for 5 minutes.

In the meantime crush candy canes and reserve 1/3 cup of them for garnish. After the pudding is set, stir in food coloring (until hot pink) and peppermint extract. Fold in whipped cream and remaining crushed peppermint candies.

Spoon half of the pink peppermint mixture over graham crackers in pan. Spread evenly. Top with 15 more graham cracker squares. Spoon and spread remaining peppermint mixture over second layer of graham crackers. Top with fifteen more graham crackers. 

Next make the chocolate glaze. Melt butter and cocoa powder together in a small saucepan over medium heat. Bring to a simmer and let bubble for 1 minute. Gradually stir in milk, bring back to a simmer and let bubble for 3 more minutes. Remove from heat. Using a hand mixer, beat in the powdered sugar and vanilla until smooth. Immediately pour over the top graham cracker layer.

Refrigerate for 24 hours. This will allow the graham crackers to get super soft like a cake. Just before serving, beat 1 1/2 more cups of whipping cream with 1/4 powdered sugar until stiff peaks form. Spread over dessert. Sprinkle reserved peppermint candies over top. Using a knife dipped in hot water cut into fifteen squares and serve.

*You can use vanilla instant pudding

Recipe Source: The Taste Tester, chocolate glaze recipe from The Kitchn

Shared here: On The Menu Mondays @ StoneGable, I Gotta Try That...,