Today: Get My No Fail, Easy Cookbook Series for 60% OFF
Buy Now

Candy Cane Dessert

Review Recipe
close up shot of candy cane dessert
This easy homemade candy cane dessert has plenty of holiday spirit with layers of sweet, creamy peppermint filling on a tasty cookie crust.
Jump to Recipe
Table of Contents
  1. Candy Cane Dessert Ingredients
  2. How To Make This Candy Cane Dessert Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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

close up shot of candy cane dessert on a white plate

Candy Cane Dessert Ingredients

candy cane dessert raw ingredients that are labeled

You’ll need:

For the Oreo Crust

  • 1 family-size package of golden Oreos (about 540 grams) 
  • ¾ cup of unsalted butter, melted

For the Cream Cheese Layer

  • 1 (8-ounce) package of cream cheese, softened
  • ¼ cup of white sugar 
  • 1 cup of powdered sugar
  • 1 (16-ounce) container of Cool Whip, thawed and divided
  • ½ cup of crushed peppermint candy canes

For the Vanilla Pudding Layer

  • 2¾ cups of cold milk
  • 2 (3.4-ounce) boxes of instant vanilla pudding mix

For the Whipped Topping

  • Remainder of Cool Whip, thawed
  • ¼ 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 confectioner’s 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.

TOPPING: Add chocolate drizzle on top of this creamy dessert for a decadent garnish. 

How To Make This Candy Cane Dessert Recipe

STEP ONE: Line a 9×13-inch baking dish with parchment paper or spray with nonstick cooking spray. 

STEP TWO: Use a food processor to crush the candy canes until coarsely crushed and ¾ cup in volume. Set aside.

STEP THREE: Use a food processor to turn the Oreos into fine 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.

oreo mixture pressed into the bottom of a pan

STEP FIVE: In a large bowl, beat the cream cheese with an electric mixer.

OUR RECIPE DEVELOPER SAYS

Make sure your cream cheese is at room temperature; otherwise, you will end up with lumps in your cheesecake mixture.

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

sugar, powdered sugar, and cool whip added to the cream cheese in a bowl

STEP SEVEN: Stir ½ cup of the crushed candy canes to the cream cheese mixture. Set aside the remaining ¼ cup for the topping.

PRO TIP:

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

crushed candy canes added to the sugar mixture in a bowl

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.

pudding mix and milk combined in a bowl

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 crushed candy cane pieces.

whipped topping and candy canes topped on top of the dessert

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.

PRO TIP:

The long chill time allows all the flavors to mingle and blend together even more!

How To Serve

This holiday season, this fluffy layered dessert would be a huge hit at any of your festive events. Add a scoop of vanilla ice cream for an extra indulgent dessert, along with a mug of our peppermint white hot chocolate.

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

Storage

IN THE FRIDGE: This easy dessert can be stored in the fridge covered in plastic wrap for three to four days. 

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

close up shot of candy cane dessert in a clear baking pan

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 at your next holiday party. 

FREQUENTLY ASKED QUESTIONS

Can I use a different type of crushed cookie base rather than the Golden Oreo cookies?

Chocolate Oreos or a graham cracker crust would be fantastic alternatives to the Golden Oreos in this recipe.

Can I freeze this candy cane lush?

You can freeze this sweet treat in an airtight container for up to three months.

How do you get the cream cheese to room temperature quickly?

To get the cream cheese to room temperature quickly, cut it into cubes and place it on a plate for about 20 minutes.

More Recipes You’ll Love

Get Recipes on Pinterest

get recipes on pinterest
get digital lazy cookbooks
close up shot of candy cane dessert

Candy Cane Dessert

5 from 2 votes
This easy homemade candy cane dessert has plenty of holiday spirit with layers of sweet, creamy peppermint filling on a tasty cookie crust.
Prep Time 45 minutes
Total Time 1 day 45 minutes
Servings 24

Ingredients
  

Oreo Crust

  • 540 grams golden Oreos (1 family-size package)
  • ¾ cup unsalted butter, melted

Cream Cheese Layer

  • 8 ounces cream cheese, softened
  • ¼ cup white sugar
  • 1 cup powdered sugar
  • 16 ounces Cool Whip, thawed and divided
  • ½ cup peppermint candy canes, crushed

Vanilla Pudding Layer

  • cups cold milk
  • 2 boxes instant vanilla pudding mix (3.4-ounce boxes)

Whipped Topping

  • Remainder of Cool Whip, thawed
  • ¼ cup peppermint candy canes, crushed

Instructions
 

  • Line a 9×13-inch baking dish with parchment paper or spray with nonstick cooking spray. 
  • Use a food processor to crush the candy canes until coarsely crushed and ¾ cup in volume. Set aside.
  • Use a food processor to turn the Oreos into fine crumbs. Add the melted butter and mix. 
  • Press the mixture into the baking dish. Store in the freezer while you prepare the next layer. 
  • In a large bowl, beat the cream cheese with an electric mixer. 
  • Add the white sugar, powdered sugar, and Cool Whip to the cream cheese and mix until combined. Make sure not to over-mix the cream cheese layer.
  • Stir ½ cup of the crushed candy canes to the cream cheese mixture. Set aside the remaining ¼ cup for the topping. 
  • 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.
  • Combine the dry pudding mix and milk and beat for two minutes until it starts to thicken.
  • 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.
  • Smooth the remaining Cool Whip over the top of the dessert and sprinkle with the remaining crushed candy cane pieces.
  • Place the dish into the refrigerator for at least six hours before slicing and serving. For the best layers, it should chill overnight.

Notes

  • Make sure your cream cheese is at room temperature; otherwise, you will end up with lumps in your cheesecake mixture.
  • When stirring in the candy cane bits, don’t mix too much, or this layer will turn pink or green, depending on the color of the candy canes you use.
  • The long chill time allows all the flavors to mingle and blend together even more!

Nutrition

Calories: 291kcal | Carbohydrates: 37g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 193mg | Potassium: 131mg | Fiber: 1g | Sugar: 27g | Vitamin A: 383IU | Calcium: 71mg | Iron: 3mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

get recipes on facebook
get digital lazy cookbooks

Proudly Prepared by the Spaceships Kitchen

You May Also Like

get digital lazy cookbooks

Reader Interactions

Comments

    Leave a Comment

    Recipe Rating




    Comments

16108

Free Membership!

Get all our new recipes straight to

your inbox plus a BONUS

download in your first email! ❤

close up shot of Mongolian beef and noodle in a pan