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.

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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!

Candy Cane Dessert Ingredients

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.

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

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.

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

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 crushed candy cane pieces.

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.

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.

MORE CANDY CANE RECIPES

Cookie Recipes

Candy Cane Twist Cookies

Pie Recipes

Candy Cane Pie

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.

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. 

More Recipes You’ll Love

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

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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

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Ingredients

  

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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

• 2¾ 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

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