Layered Candy Cane Dessert Recipe

Layered Candy Cane Dessert Recipe
Layered Candy Cane Dessert Recipe photo by Taste of Home
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Layered Candy Cane Dessert Recipe

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This fabulous dessert has the magical flavor of candy canes plus the bonus of an Oreo cookie crust. And it looks like a winter wonderland. —Dawn Kreuser, Green Bay, Wisconsin
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1 package (14.30 ounces) Oreo cookies
  • 6 tablespoons butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 2 tablespoons 2% milk
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided
  • 3/4 cup crushed candy canes (about 7 regular size), divided
  • 2 packages (3.3 ounces each) instant white chocolate pudding mix
  • 2-3/4 cups cold 2% milk

Directions

Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse just until combined. Press onto bottom of a 13x9-in. dish. Refrigerate while preparing filling.
Beat cream cheese, sugar and milk until smooth. Fold in 1 cup whipped topping and 1/2 cup crushed candies. Spread over crust.
Whisk pudding mix and milk 2 minutes; spread over cream cheese layer. Spread with remaining whipped topping. Refrigerate, covered, 4 hours. Sprinkle with remaining candies just before serving. Yield: 24 servings.
Originally published as Layered Candy Cane Dessert in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p35

  • 1 package (14.30 ounces) Oreo cookies
  • 6 tablespoons butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 2 tablespoons 2% milk
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided
  • 3/4 cup crushed candy canes (about 7 regular size), divided
  • 2 packages (3.3 ounces each) instant white chocolate pudding mix
  • 2-3/4 cups cold 2% milk
  1. Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse just until combined. Press onto bottom of a 13x9-in. dish. Refrigerate while preparing filling.
  2. Beat cream cheese, sugar and milk until smooth. Fold in 1 cup whipped topping and 1/2 cup crushed candies. Spread over crust.
  3. Whisk pudding mix and milk 2 minutes; spread over cream cheese layer. Spread with remaining whipped topping. Refrigerate, covered, 4 hours. Sprinkle with remaining candies just before serving. Yield: 24 servings.
Originally published as Layered Candy Cane Dessert in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p35

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