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Chocolate Candy Cane Lush

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Melinda Sekela
Updated Dec 12, 2023
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Indulge in rich chocolate cookies and the festive charm of candy canes in this delightful holiday dessert. A decadent double chocolate chunk cookie base is topped with layers of velvety cream cheese, white chocolate pudding, fluffy whipped cream and crunchy bits of peppermint candy.

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Chocolate Candy Cane Lush

  • Prep Time 1 hr 10 min
  • Total 5 hr 10 min
  • Servings 24
  • Ingredients 9
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Ingredients

  • 1 pouch (17.5 oz) Betty Crocker™ Double Chocolate Chunk Cookie Mix
  • Butter and egg called for on cookie mix pouch for Drop Cookies
  • 1 package (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 1 container (12 oz) Cool Whip frozen whipped topping, thawed
  • 12 oz peppermint candies, coarsely crushed (about 1 cup)
  • 2 boxes (3.4 oz each) Jell-O® white chocolate-flavor instant pudding & pie filling mix
  • 3 cups cold milk
  • Betty Crocker™ Red Sugar Sprinkles, as desired

Instructions

  • Step 
    1
    Heat oven to 350°F. Make cookie mix as directed on the pouch, and press dough into the bottom of a 13x9-inch (3-quart) glass baking dish. Bake for 20-25 minutes until the center is set. Cool completely, at least 20 minutes.
  • Step 
    2
    In a large bowl, beat cream cheese and powdered sugar with an electric mixer on medium speed until smooth, scraping down the side of the bowl frequently. Beat in 2 cups whipped topping. Stir in 3/4 cup of the crushed candies. Spread over the cookie crust.
  • Step 
    3
    In a medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread evenly over the cream cheese layer. Drop remaining whipped topping by spoonfuls over the pudding layer; spread evenly. Cover and refrigerate 4 hours.
  • Step 
    4
    When ready to serve, sprinkle remaining crushed candies and red sugar sprinkles on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Nutrition

Nutrition Facts are not available for this recipe
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