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!
Candy Cane Dessert
The holidays are here and it’s a joyful, but stressful, time of year.
Lots to do and in a short amount of time, December always seems to go by so quickly. I wish I could pause time between Thanksgiving and Christmas and really be present in the moment. It’s something that I’m vowing to do this year.
Looking at holiday lights, enjoying a mug of hot cocoa by the tree, and watching one too many Christmas movies is my kind of season. It’s goes by in the blink of an eye, friends!
Well, I’m here to (hopefully) make your dessert menu or dish to share just a tiny bit easier. This easy dessert is loaded with peppermint flavor and completely no bake. That’s right…no oven (or microwave!) is required to make this recipe.
If you’re a fan of holiday desserts, then you will adore this layered candy cane dessert. I am a candy cane lover and adore these festive treats. Whether it’s candy cane cookies or candy cane recipes, you can count me in! And this candy cane lush really gets me into the holiday spirit.
The crust is made from ground chocolate wafer cookies, and then filling starts with a cream cheese layer, white chocolate (or vanilla) pudding, whipped topping (such as cool whip), and then sprinkled with candy cane pieces.
Easy-peasy, simple to make, and perfect for those leftover candy canes you probably have laying around.
The best part about this holiday dessert is how full of flavor it is. One bite and you’ll be hooked on the Oreo cookie crust, combined with creamy pudding and bursts of peppermint. Mmm mmm good!
If you need an easy dessert for Christmas Eve or Day, or just want to enjoy something to yourself, this will hit the spot. With the Christmas tree in the background and a cup of hot chocolate by your side, the season sure is merry, isn’t it?
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.
Ingredients in Peppermint Dessert:
- 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:
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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.
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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.
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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.
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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
- Gingerbread Cake
- Peppermint White Hot Chocolate
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 9x13 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.
