Candy Cane Lush Dessert
Creamy layers of peppermint cheesecake, vanilla pudding, and a whipped topping sprinkled with candy cane crumbs make this Candy Cane Lush a holiday dessert showstopper!
Candy Cane Lush
This Candy Cane Lush Dessert is easy to make and bursting with holiday cheer. The combination of creamy layers and crunchy candy cane topping creates a delightful contrast in textures and flavors. Plus, the vibrant red and white layers make it a beautiful centerpiece for any holiday table.
Here’s the scoop: a buttery graham cracker crust, cool peppermint cheesecake, creamy vanilla pudding, whipped topping, and candy cane crumbles. This is one dessert that tastes every bit as delicious as it looks!
Related: For another festive layered dessert, try our Christmas Dessert Lasagna Recipe!
Ingredients:
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For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
- Red food coloring, as needed
For the Pudding Layer:
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 3/4 cups cold milk
- 2 cups whipped topping, such as Cool Whip
- Red food coloring, as needed
For the Topping:
- 16oz container of whipped topping, thawed
- Crushed candy canes or peppermint candies
Instructions
This is a great recipe to make ahead of time because it needs a few hours to fully set, so those layers stay perfect when cutting and serving. You could easily prepare this the night before you plan to serve it and keep refrigerated until party time.
Prepare the Crust:
- Combine the graham cracker crumbs and melted butter in a medium mixing bowl.
- Press the crust mixture into the bottom of a greased 9-inch square baking dish.
- Put the pan with crust in the fridge to set, while preparing the rest of the layers.
Prepare the Cheesecake Layer:
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the powdered sugar and peppermint extract, mixing until well combined.
- Add a few drops of red food coloring until you have your desired shade of red.
- Fold in 2 cups of whipped topping until the mixture is light and fluffy.
- Take the pan with crust out of the fridge and spread the red cheesecake layer evenly on top of the chilled crust
- Spread the remaining cool whip over the top of the red layer and chill in fridge while you prepare the pudding layer.
Prepare the Pudding Layer:
- In a clean mixing bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, or about 2 minutes.
- Add a few drops of red food coloring and stir until the desired shade of red is achieved.
- Spread the red pudding layer evenly on top of the chilled cheesecake layer. Place in the fridge to set.
Add the Topping:
- When the pudding is set, spread one small container of whipped topping (or half of one large container) on top of the red pudding layer.
- Sprinkle crushed candy canes or peppermints on top.
- Refrigerate the dessert for at least 2-4 hours, or until fully set.
Prep Tips
- Storage – Keep covered or in an airtight container in the refrigerator for up to 4-5 days.
- Substitutions – White chocolate pudding mix can be used in place of the vanilla pudding mix. We used peppermint extract because it tastes like candy canes, but you could use a different flavoring if you prefer. Vanilla extract, almond extract, sweet mint extract, etc. are all options that can work.
- Whipped Topping – One thing that I don’t recommend substituting is real dairy whipped cream in place of the whipped topping (Cool Whip). Dairy cream will “fall” and lose it’s fluffy texture over time, while whipped topping is made to keep its texture.
More Candy Cane Desserts To Try:
- Candy Cane Cookies
- Peppermint Bark Brownies
- Candy Cane Jello Shots
- Candy Cane Fudge
- Homemade Peppermint Bark
- Candy Cane Hot Cocoa Bombs
- Candy Cane Layer Cake
- Peppermint Puppy Chow
- Candy Cane Brownie Truffles
Candy Cane Lush Recipe (Printable Recipe Card)
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Candy Cane Lush Dessert
Creamy layers of peppermint cheesecake, vanilla pudding, and a whipped topping sprinkled with candy cane crumbs make this Candy Cane Lush a holiday dessert showstopper!
Servings: 9 Slices
Calories: 525kcal
Cost: $15
Equipment
- 9-inch Square baking dish
- Electric mixer
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
For the Cheesecake Layer:
- 8 oz cream cheese 1 typical package, softened
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
- Red food coloring as needed
For the Pudding Layer:
- 3.4 oz instant vanilla pudding mix 1 typical package
- 1 3/4 cups cold milk
- 2 cups whipped topping such as Cool Whip
- Red food coloring as needed
For the Topping:
- 16 oz whipped topping thawed
- Crushed candy canes peppermint candies
Instructions
Prepare the Crust:
- Combine the graham cracker crumbs and melted butter in a medium mixing bowl.
- Press the crust mixture into the bottom of a greased 9-inch square baking dish.
- Put the pan with crust in the fridge to set, while preparing the rest of the layers.
Prepare the Cheesecake Layer:
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the powdered sugar and peppermint extract, mixing until well combined.
- Add a few drops of red food coloring until you have your desired shade of red.
- Fold in 2 cups of whipped topping until the mixture is light and fluffy.
- Take the pan with crust out of the fridge and spread the red cheesecake layer evenly on top of the chilled crust.
- Spread the remaining cool whip over the top of the red layer and chill in fridge while you prepare the pudding layer.
Prepare the Pudding Layer:
- In a clean mixing bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, or about 2 minutes.
- Add a few drops of red food coloring and stir until the desired shade of red is achieved.
- Spread the red pudding layer evenly on top of the chilled cheesecake layer. Place in the fridge to set.
Add the Topping:
- When the pudding is set, spread one small container of whipped topping (or half of one large container) on top of the red pudding layer.
- Sprinkle crushed candy canes or peppermints on top.
- Refrigerate the dessert for at least 2-4 hours, or until fully set.
Notes
Nutrition information is provided as an estimate only.
Prep Tips:
- Storage – Keep covered or in an airtight container in the refrigerator for up to 4-5 days.
- Substitutions – White chocolate pudding mix can be used in place of the vanilla pudding mix. We used peppermint extract because it tastes like candy canes, but you could use a different flavoring if you prefer. Vanilla extract, almond extract, sweet mint extract, etc. are all options that can work.
- Whipped Topping – One thing that I don’t recommend substituting is real dairy whipped cream in place of the whipped topping (Cool Whip). Dairy cream will “fall” and lose it’s fluffy texture over time, while whipped topping is made to keep its texture.
Nutrition
Calories: 525kcal | Carbohydrates: 57g | Protein: 7g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 58mg | Sodium: 342mg | Potassium: 204mg | Fiber: 1g | Sugar: 45g | Vitamin A: 750IU | Vitamin C: 0.1mg | Calcium: 146mg | Iron: 1mg
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Stacey is the creator of The Soccer Mom Blog, a Houston Texas mom blog that focuses on positive living for women and families. She loves to share real food recipes, money-saving tips, parenting encouragement, kids activities, DIY tutorials, home hacks, fitness, and so much more! To get to know Stacey even better, click here.
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