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Candy Cane Lush

Candy Cane Lush

This candy cane lush combines an Oreo cookie crust, cream cheese layer, white chocolate pudding, whipped topping, and crushed candy canes in one 9x13 pan. You chill the crust for at least 15 minutes, assemble the no bake peppermint layered dessert, and refrigerate it for at least 4 hours. Make this candy cane lush for Christmas Eve dinner, a potluck, or a holiday party when you need an easy holiday lush dessert recipe for 12 people.
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Prep Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 36 Oreo cookies (a 14 oz package)
  • 1/4 cup (1/2 stick) unsalted butter melted
  • 1/4 teaspoon salt
  • 1 (8 oz) package cream cheese softened
  • 1/2 cup powdered sugar
  • 2 tablespoons milk
  • 1 (12 oz) carton whipped topping thawed (such as Cool Whip), divided
  • 3/4 cup crushed candy canes divided
  • 2 (3.3 oz each) packages white chocolate pudding mix
  • 2 3/4 cups cold milk

Equipment

  • Food processor
  • 9x13 baking dish
  • Electric mixer

Method
 

  1. Make the Crust
    Place the cookies in a food processor and pulse until they form fine crumbs. Add the salt and melted butter, then pulse just until the mixture is evenly combined. Press the mixture firmly into the bottom of a 9 × 13-inch baking dish, creating an even crust. Place the dish in the refrigerator to chill while you prepare the filling.
    Tip: If you do not have a food processor, place the cookies in a sealed bag and crush them with a rolling pin. A few larger pieces are fine and will add a little texture to the crust.
  2. Beat the Cream Cheese
    In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and milk. Beat for about 2 minutes, scraping down the sides of the bowl as needed, until the mixture is smooth and well combined.
  3. Add the Peppermint Layer
    Gently fold in 1 cup of the whipped topping and ½ cup of the crushed candy canes until evenly distributed. Spread the peppermint cream cheese mixture over the chilled crust, smoothing it into an even layer. Fold gently to keep the whipped topping light and airy.
  4. Add the Pudding Layer
    In a clean bowl, whisk the pudding mix with the cold milk for 2 minutes, or until the mixture begins to thicken. Let the pudding stand for another minute to help it set slightly. Carefully spread the pudding over the cream cheese layer, taking care not to disturb the layer underneath.
  5. Top and Chill
    Spread the remaining whipped topping evenly over the pudding layer. Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours, allowing the layers to set before serving.
  6. Serve
    Sprinkle the remaining crushed candy canes over the dessert just before serving. Adding them at the last minute helps preserve their crunchy texture. If added too early, the candy canes may soften and bleed color into the whipped topping.