Candy Cane Dessert Layers (Print Version)
# Ingredients:
→ Cream Cheese Layer
01 -
120 grams peppermint candy canes, crushed (1/2 cup)
02 -
226 grams cream cheese, softened (8 ounces)
03 -
50 grams white sugar (1/4 cup)
04 -
120 grams powdered sugar (1 cup)
05 -
453 grams Cool Whip, thawed and divided (16 ounces)
→ Vanilla Pudding Layer
06 -
2 boxes instant vanilla pudding mix (96 grams per box, 3.4 ounces)
07 -
650 milliliters cold milk (2 3/4 cups)
→ Whipped Topping
08 -
60 grams peppermint candy canes, crushed (1/4 cup)
09 -
Remaining Cool Whip, thawed
# Instructions:
01 -
Line a 9x13-inch baking dish with parchment paper or spray with nonstick cooking spray.
02 -
Use a food processor to crush peppermint candy canes until coarsely crushed and ¾ cup in volume. Set aside.
03 -
Use a food processor to turn Oreo cookies into fine crumbs. Mix with the melted butter and press into the baking dish. Store in the freezer while you prepare the next layer.
04 -
In a large bowl, beat the cream cheese with an electric mixer. Add white sugar, powdered sugar, and 2 cups of Cool Whip, and mix until combined. Avoid over-mixing.
05 -
Fold 1/2 cup of the crushed peppermint candy into the cream cheese mixture. Reserve the remaining 1/4 cup for the topping.
06 -
Use a spatula to smooth the cream cheese mixture over the prepared crust. Return the baking dish to the freezer while preparing the next layer.
07 -
Combine dry pudding mix and cold milk in a bowl. Beat for two minutes until the mixture begins to thicken.
08 -
Spread the pudding mixture evenly over the cream cheese layer. Return the dish to the freezer for 10 minutes.
09 -
Smooth the remaining Cool Whip over the pudding layer and sprinkle the reserved crushed peppermint candy over the top.
10 -
Refrigerate the dish for at least six hours before slicing and serving. For the best layers, chill overnight.
# Notes:
01 -
Chilling overnight ensures the best layering and flavor.