2cupsCool Whip(thawed in the fridge, not frozen) leave the remainder of the Cool Whip topping for the last step (16 ounces needed in total needed for this layer and the topping)
¾cupcrushed peppermint candy canes (easiest way to crush is to use a food processor)
2 3/4cupscold milk
2boxes Instant Vanilla Pudding Mix(2 of the 4-serving size boxes) could substitute for Instant White Chocolate Pudding Mix but it can be difficult to find
Remaining Cool Whip
Prepare a 13” x 9” baking dish by lining with parchment paper or spray with nonstick spray.
Use a food processor to turn the Golden Oreos into crumbs. Mix these crumbs with melted butter then press into the 13” x 9” baking dish. Put this crust in the freezer while you prepare the next layer.
In a large bowl, cream the cream cheese. Then add the white sugar, powdered sugar, and Cool Whip and mix until combined. Make certain not to over mix the cream cheese layer.
Stir in ½ cup of the crushed candy canes. You don’t want to over mix or beat this in as it will turn this layer pink – unless you like pink desserts! Set aside the remaining ¼ cup of crushed candy canes for the topping.
Use a spatula to smooth this layer over the prepared crust. Pop the baking dish back into the freezer while you prepare the next layer.
Beat dry pudding mix and milk until the mixture starts to thicken (about 2 minutes). Use a spatula to evenly smooth this layer over top of the cream cheese candy cane layer.
Pop back into the freezer for 10 minutes.
Smooth remaining Cool Whip over the top of the dessert and sprinkle with remaining candy canes.