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.
Servings: 24
Calories: 291kcal
Ingredients
Oreo Crust
- 540 grams golden Oreos (1 family-size package)
- ¾ cup unsalted butter, melted
Cream Cheese Layer
- ½ cup peppermint candy canes, crushed
- 8 ounces cream cheese, softened
- ¼ cup white sugar
- 1 cup powdered sugar
- 16 ounces Cool Whip, thawed and divided into 2 cups, and the remainder
Vanilla Pudding Layer
- 2 boxes instant vanilla pudding mix (3.4-ounce boxes)
- 2¾ cups cold milk
Whipped Topping
- ¼ cup peppermint candy canes, crushed
- Remainder of Cool Whip, thawed
Instructions
- Line a 9x13-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