Go Back

Candy Cane Lush

A no-bake, layered dessert featuring a chocolate cookie crust, creamy layers of cream cheese and peppermint pudding, topped with whipped topping and crushed candy canes.
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert, No-Bake
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust
  • 36 cookies Chocolate sandwich cookies, crushed You can use Oreo-style cookies for the crust.
  • 6 tablespoons Salted butter, melted To bind the crust.
Cream Cheese Layer
  • 8 ounces Cream cheese, softened Soften fully to avoid lumps.
  • 3/4 cup Powdered sugar, sifted For sweetness.
  • 1 teaspoon Vanilla extract For flavor.
  • 16 ounces Whipped topping, thawed Divided for layers.
Pudding Layer
  • 2 boxes Instant white chocolate or vanilla pudding mix Each box is 3.4 ounces.
  • 3 cups Cold milk For mixing the pudding.
  • 1/2 to 3/4 teaspoon Peppermint extract To taste; start with 1/2 teaspoon.
Toppings
  • 1 cup Crushed candy canes or peppermint candies, divided Plus extra for garnish.
  • Optional: mini chocolate chips, shaved chocolate, or chocolate drizzle For additional toppings.

Method
 

Preparation
  1. Make the crust: Crush the chocolate sandwich cookies into fine crumbs and stir in the melted butter until the mixture looks like damp sand. Press firmly into a 9×13 pan and chill while preparing the cream cheese layer.
  2. Mix the cream cheese layer: Beat the softened cream cheese with powdered sugar and vanilla until smooth. Fold in 1 cup of whipped topping and spread it over the chilled crust.
  3. Whisk the pudding: In a separate bowl, whisk instant pudding mix and cold milk for about 2 minutes until it thickens. Add peppermint extract to taste and stir in half of the crushed candy canes.
  4. Spread the pudding layer: Smooth the pudding over the cream cheese layer ensuring not to mix the layers.
  5. Top with whipped topping: Spread the remaining whipped topping evenly on top and sprinkle with more crushed candy canes and optional toppings.
  6. Chill to set: Cover and chill for at least 4 hours, preferably overnight, before slicing into squares and serving cold.

Notes

This dessert can be made a day ahead. Keep extra crushed candy canes for garnish just before serving. The layers should feel cool and creamy and sliceable.