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Layered Candy Cane Dessert

5

345 min

Layered Candy Cane Dessert

Layered Candy Cane Dessert Photo 1

Time

345 min

Serving

24 persons

Calories

301

Rating

5.00★ (1)

Cuisine

Author: Victoria Buriak
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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  1. 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.
    Layered Candy Cane Dessert Photo 2
  2. 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.
    Layered Candy Cane Dessert Photo 3
  3. 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.
    Layered Candy Cane Dessert Photo 4
  4. Add cheesecake flavored instant pudding and cold milk to a large bowl and beat until set, about 2 minutes.
    Layered Candy Cane Dessert Photo 5
  5. 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
    Layered Candy Cane Dessert Photo 6

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