Candy Cane Dessert

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Sweet and delicious, this layered candy cane dessert is the perfect Christmas treat. Golden Oreos, butter, crushed candy canes, sugar, milk, cream cheese, pudding, and Cool Whip are layered together for an irresistible, fluffy, creamy no bake dessert that everyone will love!

For more festive candy cane recipes, take a look at our no-bake candy cane pie or this tempting candy cane fudge.

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MORE PEPPERMINT RECIPES:
Crockpot Peppermint Hot Chocolate | Peppermint Bark

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INGREDIENTS FOR CANDY CANE DESSERT

You will need:

Oreo Crust

• 1 family size package of golden Oreos, around 540g 
• 3/4 cup of unsalted butter, melted

Cream Cheese Layer

• 8 ounce package of cream cheese, softened
• 1/4 cup of white sugar 
• 1 cup of powdered sugar
• 1 cup of Cool Whip, thawed in the fridge
• 1/2 cup of crushed peppermint candy canes

Vanilla Pudding Layer

• 2 3/4 cups of cold milk
• 2 boxes of instant vanilla pudding mix

Whipped Topping

• 1/2 cup of Cool Whip, thawed in the fridge
• 1/4 cup of crushed peppermint candy canes

SUBSTITUTIONS and ADDITIONS

Golden Oreos: If you prefer, you can use chocolate oreos or wafer cookies for the crust.

Powdered Sugar: Also known as icing sugar or confectioners’ sugar, if you don’t have this you can use half a cup of granulated white sugar instead.

Vanilla Pudding Mix: You could substitute this for white chocolate pudding mix if you prefer.

HOW TO MAKE THIS CANDY CANE DESSERT RECIPE

STEP ONE: Line a 13X9 inch baking dish with parchment paper. 

STEP TWO: Use a food processor to crush the candy canes until coarsely crushed and three quarters of a cup in volume. Set aside.

STEP THREE: Use a food processor to turn the Oreos into crumbs. Add the melted butter and mix.

STEP FOUR: Press the mixture into the baking dish. Store in the freezer while you prepare the next layer.

STEP FIVE: In a large bowl beat the cream cheese.

STEP SIX: Add the white sugar, powdered sugar, and Cool Whip to the cream cheese and mix until combined. Make certain not to over mix the cream cheese layer.

STEP SEVEN: Stir in a half cup of the crushed candy canes to the cream cheese mixture. Set aside the remaining quarter cup for the topping.

PRO TIP: When stirring in the candy canes don’t mix too much or this layer will turn pink or green, depending on the color of the candy canes you use.

STEP EIGHT: Use a spatula to smooth this layer over the prepared crust. Put the baking dish back into the freezer while you prepare the next layer.

STEP NINE: Combine the dry pudding mix and milk and beat for two minutes until it starts to thicken.

STEP TEN: Use a spatula to evenly smooth the pudding layer over top of the cream cheese layer. Put it back into the freezer for ten minutes.

STEP ELEVEN: Smooth the remaining Cool Whip over the top of the dessert and sprinkle with the remaining candy canes.

STEP TWELVE: Place the dish into the refrigerator for at least six hours before slicing and serving. For the best layers, it should chill overnight.

STORAGE

IN THE FRIDGE: This candy cane dessert can be stored in the fridge for three to four days in an airtight container. 

IN THE FREEZER: You can freeze candy cane dessert for up to three months in an airtight container. You can serve this dessert frozen or thaw it in the refrigerator.

This layered candy cane dessert recipe is sometimes known as ‘candy cane lush’ or ‘candy cane delight’. But whatever you call it, we’re sure you’ll agree that this heavenly holiday dessert is sure to please a crowd. 

more recipes you’ll love

• Oreo Peppermint Bark
• Layered Peppermint Fudge
• Italian Cookies
• Candy Cane Kiss Cookies