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Candy Cane Dessert

Candy cane dessert is an irresistible no-bake treat! With layers of sweet, creamy peppermint filling on a tasty cookie crust, this is a must-make holiday dessert.
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Prep Time 45 minutes
Cook Time 1 day
Total Time 1 day 45 minutes
Course Dessert
Cuisine American
Servings 24

Ingredients
  

Oreo Crust

  • 540 grams golden Oreos 1 family-size package
  • ¾ cup unsalted butter melted
  • Cream Cheese Layer

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 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 into 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!