This layered candy cane dessert is the perfect no-bake treat to serve at a potluck, holiday party, or any winter event. This dessert is layered with an Oreo cookie crust, a creamy candy cane layer, cheesecake pudding, homemade whipped topping, and a sprinkle of crushed candy canes.
Ingredients
- Oreo Chocolate Sandwich Cookies: 1 pack (13.29 ounce pack)
- unsalted butter: 0.5 cup (melted)
- heavy whipping cream: 2 cups
- 1/2 cups confectioner's sugar: 1 piece
- marshmallow fluff: 0.25 cup
- cream cheese: 1 pack (8 ounce pack, softened)
- full-size candy canes (about 4 ounces): 8 piece (crushed, divided)
- boxes cheesecake flavored instant pudding mix: 2 piece (3.4 ounce)
- 1/2 cups cold whole milk: 2 piece
Metric Conversion
Stages of cooking
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Add Oreos to the bowl of a food processor, and pulse until finely crushed. Stir crushed Oreos and melted butter together in a bowl until fully incorporated. Firmly press Oreo mixture into the bottom of a 9x13-inch pan and place in the refrigerator.
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Add heavy whipping cream and 1/2 cup confectioner’s sugar to a large bowl. Whip on high speed until soft peaks form. Place marshmallow fluff in a microwave-safe bowl, and microwave until just melted, about 10 seconds. Beat marshmallow fluff into whipped cream until stiff peaks form. Set aside.
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Add cream cheese and remaining 1 cup powdered sugar to another large bowl; beat until fluffy. Fold in half of whipped topping and half of crushed candy canes until incorporated. Set aside.
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Add cheesecake flavored instant pudding and cold milk to a large bowl and beat until set, about 2 minutes.
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Remove Oreo crust from the refrigerator. Layer on cream cheese-candy cane mixture, then cheesecake pudding, and finally top with remaining whipped topping. Cover and refrigerate for at least 5 hours. Immediately before serving, sprinkle on remaining half of crushed candy canes (if done ahead, candy canes will bleed color and melt into the topping). Meg Smith
