Candy Cane Dessert
This Candy Cane Dessert is a simple treat that’s perfect for the holiday season. With an Oreo cookie base and layers of crushed candy canes, white chocolate pudding, whipped topping, and sweet cream cheese, this no bake dessert is festive and flavorful!
And just incase you’re on the hunt for more peppermint recipes, you’ll love this peppermint French toast, peppermint cheesecake dip, white chocolate peppermint scones, and this no bake peppermint cheesecake.
This no-bake peppermint dessert is bursting with festive flavor—no oven or microwave needed! If you’re a fan of holiday treats, you’ll love this layered candy cane lush.
It starts with a chocolate wafer crust, followed by layers of cream cheese, white chocolate (or vanilla) pudding, whipped topping, and a sprinkle of crushed candy canes.
Simple to make and a great way to use up those extra candy canes, this dessert is creamy, crunchy, and full of holiday cheer. Whether you’re sharing it on Christmas Eve or savoring a slice with hot cocoa by the tree, this sweet treat will make the season extra merry.
Ingredients in Peppermint Dessert:
This easy, no-bake holiday dessert comes together with just a few simple ingredients! With a crunchy Oreo cookie base, creamy layers, and a burst of peppermint from crushed candy canes, it’s the perfect treat to spread a little seasonal cheer.
- Oreo cookies
- Unsalted butter
- Cream cheese (softened to room temperature)
- Sugar
- Milk
- Frozen whipped topping (such as Cool Whip)
- Candy canes
- White chocolate OR vanilla pudding mix
How to Make This Peppermint Oreo Dessert:
This peppermint Oreo dessert is easy to assemble and full of creamy, minty layers. Just follow these simple steps to create a festive no-bake treat that’s perfect for the holidays!
- In a blender or food processor, pulse Oreo cookies until fine crumbs form. Add melted butter and pulse until just combined. Press onto the bottom of a 9×13 inch baking dish. Refrigerate while prepare the rest of filling.
- In a large bowl, beat cream cheese, sugar, and 2 tablespoons of milk until smooth using an electric mixer. Fold in 1 cup of whipped topping and ½ cup of crushed candy canes. Spread over the cookie crust. Set aside.
- In a medium bowl, whisk dry pudding mix and rest of milk for 2 minutes; spread over cream cheese layer. Spread the remaining whipped topping over pudding mix in an even layer. Refrigerate for at least 4 hours, or until ready to serve.
- Sprinkle with remaining crushed candy canes just before serving.
Can I Make this Recipe Ahead of Time?
Absolutely! You can prepare this candy cane recipe up to one day in advance.
Can I Freeze This Dessert?
Yes! This recipe will keep in a freezer-safe container in the freezer for up to three months. When ready to serve, thaw in the refrigerator.
Can I Use Another Type of Cookie?
You sure can! Golden Oreos, other flavored Oreos, or even vanilla wafter cookies would work well for the base.
Can I Use Homemade Whipped Cream?
Definitely! Heavy whipping cream, powdered sugar, and a touch of vanilla extract would make this dessert extra special.
Tips for Making the Best Layered Candy Cane Recipe:
- After pressing the cookie crust into the bottom of the pan, be sure to refrigerate while prepare the rest of the fillings. This will help the crust set and be less crumbly.
- If you are unable to find white chocolate pudding mix, vanilla, French vanilla, cheesecake, or even chocolate would work just as well. But be sure to use the instant pudding mix.
- Make sure your whipped topping is thawed before adding to the dessert.
- If you want this dessert to be extra creamy, you can use half-and-half in place of the 2% milk.
- Add the crushed candy cane pieces to the top of the dessert just before serving. If you add the pieces too far in advance, the blend into the topping, causing a red mess. Still delicious, just not as pretty.
- Want even more flavor? Add a splash of peppermint extract to the cream cheese mixture. You can also add some hot fudge or chocolate syrup to the top just before serving.
- Struggling to find candy canes? Crushed peppermint candies would be a good swap for this chocolate peppermint dessert.
Looking for More Holiday Dessert Recipes? I’ve Got You Covered!
- Peppermint Chocolate Chip Cookies
- Gingerbread Bars
- Eggnog Cheesecake
- Sprinkle Cookies
- Christmas Tree Hand Pies
- Chocolate Peanut Butter Blossoms
Candy Cane Dessert
Ingredients
- 1 package (14.3 ounce) Oreo cookies
- 6 tablespoons unsalted butter, (melted)
- 1 package (8 ounce) cream cheese, (softened)
- ¼ cup granulated sugar
- 2 tablespoons 2% milk
- 1 (12 ounce) container frozen whipped topping, thawed and divided, (such as Cool Whip)
- ¾ cup crushed candy canes, divided, (about 7 regular-sized candy canes)
- 2 (3.3 ounce) packages white chocolate OR vanilla pudding mix, (French vanilla or cheesecake pudding mix will also work)
- 2¾ cups cold 2% milk
Instructions
- In a blender or food processor, pulse Oreo cookies until fine crumbs form. Add melted butter and pulse until just combined. Press onto the bottom of a 9×13 inch baking dish. Refrigerate while prepare the rest of filling.
- In a large bowl, beat cream cheese, sugar, and 2 tablespoons of milk until smooth using a hand mixer. Fold in 1 cup of whipped topping and ½ cup of crushed candy canes. Spread over the cookie crust. Set aside.
- In a medium bowl, whisk pudding mix and rest of milk for 2 minutes; spread over cream cheese layer. Spread the remaining whipped topping over pudding mix in an even layer. Refrigerate for at least 4 hours, or until ready to serve.
- Sprinkle with remaining crushed candy canes just before serving.
Notes
- You can prepare this dessert up to one day in advance.
- Candy Cane Dessert will keep in an airtight container in the refrigerator for up to three days.
- Recipe from Taste of Home.
