Layered Candy Cane Dessert
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
Total TimePrep: 25 min. + chilling
- 1 package (14.3 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
- 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.
Nutrition Facts1 piece: 251 calories, 13g fat (7g saturated fat), 20mg cholesterol, 250mg sodium, 32g carbohydrate (25g sugars, 1g fiber), 2g protein.
Originally published as Chocolate Candy cane Lasagna in Holiday & Celebrations Cookbook 2017
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