Candy Cane Lush Layered Dessert (Four Layer Recipe)
This no bake Layered Dessert features a Golden Oreo crust, cheesecake filling, and peppermint white chocolate fluff. Perfect for holidays!
Ingredients
- 36 vanilla Oreo cookies
- 6 tablespoons butter melted
- 1 package 8 ounce cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon peppermint extract
- 16 ounces whipped topping 2 8 ounce tubs
- 6.8 ounces white chocolate instant pudding mix 2 3.4 ounce boxes
- 2 1/2 cups cold milk
- 3/4 cup crushed candy canes
- More candy canes for garnish
Instructions
- You can line a 9x13 baking dish with parchment paper to make slicing easier but it is not necessary.
- In your food processor crush all the cookies into crumbs.
- Place the cookies into a large bowl and add the melted butter.
- Stir until well blended.
- Press the cookie crumbs into the bottom of a 9x13 glass baking dish.
- In large bowl using an electric mixer combine the cream cheese, peppermint extract and powdered sugar until smooth.
- Fold in 1 container of whipped topping.
- Gently spread the cream cheese mixture over the cookie mixture.
- In medium bowl, whisk together the dry pudding mixes and milk until combined.
- Add in the crushed candy canes.
- Spread over the cream cheese layer.
- Top with the remaining container of whipped topping.
- Sprinkle more crushed candy canes or whole mini one on top.
- Refrigerate for 4 hours or freeze.
- Slice and serve!
Notes
Store leftovers in the refrigerator for up to 4 days.
Store in freezer covered for up to a month.
Freezing makes the slices prettier just make sure to thaw your cake for an hour before slicing.
Nutrition
Serving: 1 | Calories: 328cal | Carbohydrates: 46g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 16mg | Sodium: 641mg | Sugar: 27g | Fiber: 0.5g | Calcium: 76mg | Iron: 1mg