Go Back
–+ servings
Candy Cane Layered Dessert
Print Recipe

Candy Cane Layered Dessert

This fun, chocolatey pepperminty layered dessert is easy to make and best of all, it is no-bake. Top it with your choice of crushed candy canes, seasonally colored jimmies, Andes Peppermint Crunch baking chips, or other seasonally colored sprinkles. Merry Christmas!
Prep Time45 mins
Total Time4 hrs
Servings: 15 servings
Author: Terri @ that's some good cookin'

Ingredients

For the crust:

  • 30 chocolate wafer cookies with white cream filling such as Oreos
  • 6 tablespoons butter

For the second layer:

  • 1 (6 ounces) box, weight candy canes (12 per box) + additional candy canes if using as topping
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 12 ounce container non-dairy whipped topping, divided (I used Cool Whip)

For the third layer:

  • 2 (3.5 ounce) packages instant white chocolate pudding mix
  • 3 cups milk

For the fourth layer:

  • remaining non-dairy whipped topping (see second layer ingredients)
  • topping of choice: seasonally colored jimmies, Andes Peppermint Crunch pieces, crushed candy cane pieces, other seasonally appropriate sprinkles

Instructions

For the Crust:

  • Break up cookies (do not remove filling) and place in a food processor. Process until cookies are finely crushed.
  • In a microwavable container, melt butter. With food processor running, slowly pour butter through food shoot. Process for 15 seconds until butter is well incorporated into cookie crumbs.
  • To make the crust, press cookie crumbs in the bottom of a 9- x 13-inch baking dish. Cover dish and place in refrigerator until crust is thoroughly chilled, about 30 minutes.

For the 2nd layer.

  • Open the box of candy canes and remove wrapping from each candy cane. Beak each candy cane into 4 or 5 pieces and place in the clean bowl of a food processor. Process until powdery. This should produce about 1 cup of candy cane powder.
  • In a medium bowl, beat the cream cheese, powdered sugar, and candy cane powder until smooth.
  • Fold in 1/2 of the non-dairy whipped topping (6 ounces, weight). Spread on chilled crust.

For the 3rd layer.

  • In a large bowl, put the white chocolate pudding powder. Add the milk and whisk until thickened, about 2 minutes. Allow to stand for an additional 5 minutes. Spread evenly on top of the second layer.
  • Cover and return to refrigerator for 30 minutes. This gives the pudding layer time to thicken.

For the fourth layer:

  • Top with remaining whipped topping. Cover and return to refrigerator. Allow to chill for a minimum of 4 hours before serving. Can be made up to a day ahead and stored, covered, in the refrigerator.
  • For serving, sprinkle with topping of choice and slice into desired size squares. Cover and store any remaining dessert in refrigerator.

To make candy cane pieces:

  • Place several candy canes in a plastic zip-style bag. Break up candy canes by hitting them with a rolling pin. The pieces should be relatively small, otherwise they will bring too much "crunch" to the dessert.

Notes

No matter what your choice of toppings may be, it is best to add them just before serving. Candy cane pieces will dissolve and the colors from various types of sprinkles will bleed into the moist whipped topping if added too soon.