Candy Cane Dessert

5 from 1 vote

Candy cane dessert combines creamy peppermint layers and a crunchy cookie crust for the ultimate festive holiday treat. This no-bake recipe is quick to make and perfect for adding cheer to any holiday gathering!

Prep Time45

Refrigerate overnight1

Total Time1 45

Course: Dessert, Desserts

Cuisine: American

Servings:

Calories: 265kcal

Author: Shauna

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 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