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!

Course Dessert

Cuisine American, Holiday

Keyword candy cane, Candy Cane Lush, Lush, peppermint

Prep Time 30

Refrigeration Time 4

Total Time 4 30

Servings Slices

Calories 525kcal

Author Stacey aka the Soccer Mom

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