You know those recipes that somehow sneak their way into every holiday season, no matter how many new things you swear you’re gonna try instead? This is that one for me. Every. Single. Year.
It started one December when I was knee-deep in wrapping paper, elbow-deep in peppermint bark, and had exactly zero desire to turn on the oven. I had a box of pudding mix, an unopened Cool Whip in the fridge (leftover from a failed pie attempt), and more candy canes than one family should legally own. And this little pepperminty, creamy, layered miracle was born.
Now it’s the thing everyone asks for. My daughter once tried to take credit for the recipe at a cookie swap—bless her heart. She said, “Oh yeah, it’s just something we always make.” We?! I nearly choked on my cider.
Why You’ll Keep Coming Back to This Dessert
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No baking. I repeat: no. baking.
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It’s minty, but not in-your-face minty. You know? It’s got that soft peppermint vibe, like a candy cane melted into a pillow.
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Looks fancy, but it’s secretly lazy. (Our kind of holiday magic.)
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Feeds a crowd without breaking a sweat.
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You can make it ahead. Actually, should make it ahead. It gets better overnight.
What You’ll Need — And a Few Handy Swaps
Oreo Cookies (the regular kind)
I use the whole 14 oz package, filling and all. That sweet middle? It helps the crust stick together like magic. Don’t scrape it out—what are we, monsters?
Butter
A little melted unsalted butter binds the crust. If you’ve only got salted butter, just skip the extra salt in the crust. No harm done.
Cream Cheese
Softened is the secret word here. If it’s too cold, it’ll fight you. Leave it on the counter while you wrangle your other ingredients.
Cool Whip
Listen, I love a good homemade whipped cream, but during Christmas week? I’m a Cool Whip woman. It’s stable, easy, and honestly, nobody ever complains.
Candy Canes
Crushed, not pulverized. I give mine a few solid whacks with a rolling pin inside a Ziploc bag. Very therapeutic, especially after wrapping gifts at midnight.
White Chocolate Pudding Mix
Instant pudding only! (Learned that the hard way—don’t ask.) It makes the creamiest, dreamiest middle layer.
Let’s Build This Beauty, Layer by Layer
1. Crush & Press the Crust
Toss your Oreos into a food processor and blend them into fine crumbs. No processor? Smash them in a bag—honestly, it works just fine and gets the job done. Mix in the butter and salt until it looks like damp sand, then press it firmly into a 9×13″ pan. Chill it while you work on the filling. Or go grab a coffee. No judgment.
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2. Whip the Cream Cheese Layer
Beat the softened cream cheese until it’s smooth, then add powdered sugar and milk. Keep beating for a couple of minutes until fluffy. Fold in a cup of whipped topping and half the crushed candy canes. Spread that over your chilled crust.
Note: Folding gently is key—don’t go at it like you’re kneading dough. Keep it light and lovely.
3. Make the Pudding
In a separate bowl, whisk your white chocolate pudding mix with cold milk. Just two minutes, and it’ll thicken up like a dream. Spread it evenly over the cream cheese layer.
4. Top It Off
Spread the rest of the Cool Whip across the top. Make it swoopy. Fancy it up. Or keep it rustic. You do you.
5. Chill and Sprinkle
Cover with foil or plastic wrap and refrigerate for at least 4 hours—or overnight if you’re planning ahead. Right before serving, sprinkle on the remaining crushed candy canes. That crunch on top? I live for it.
Flavor Twists (If You Wanna Play Around)
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Chocolate Craving? Use one box of white chocolate pudding and one chocolate. You get this pretty layered thing going on, and it tastes like a peppermint mocha.
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Feeling Fancy? Add a layer of chopped Andes mints between the pudding and whipped topping.
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Need Gluten-Free? Use gluten-free chocolate sandwich cookies. The rest is naturally safe.
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Add Some Crunch: A thin layer of crushed peppermint bark under the Cool Whip takes it over the top.
Storage Notes — Because Leftovers Happen
Fridge:
Cover and keep chilled for up to 4-5 days. After that, it starts to soften a little too much for my taste. Not that we usually have leftovers around here.
Freezer:
You can freeze it, but be prepared for a bit of texture change in the pudding and topping. It’s best eaten cold from the fridge, honestly.
Serving Tip:
Use a sharp knife for clean slices and wipe it between cuts. I know, it’s fussy—but it helps. Unless you’re just scooping it out by the spoonful, which, no judgment.
One Last Thing Before You Go…
If you’re anything like me, you’ll make this Candy Cane Lush once and then suddenly it’s part of your holiday traditions forever. It’s easy, forgiving, and feels like a little celebration in every bite. Plus, it doesn’t require baking, which earns it a gold star in my book.
If you end up making it, tag me or shoot me a note—I love hearing how folks tweak it, make it their own, or sneak it into cookie swaps like my daughter did (I’m still not over it).
Happy holidays, friend. Keep it simple, keep it sweet—and don’t forget to treat yourself too.
Candy Cane Lush
Ingredients
- 36 Oreo cookies a 14 oz package
- 1/4 cup unsalted butter melted
- 1/4 tsp salt
- 1 package cream cheese 8 oz, softened
- 1/2 cup powdered sugar
- 2 tbsp milk
- 1 carton whipped topping 12 oz, such as Cool Whip, thawed and divided
- 3/4 cup crushed candy canes divided
- 2 packages white chocolate pudding mix 3.3 oz each
- 2 3/4 cups cold milk
Instructions
- In a food processor, pulse Oreo cookies into fine crumbs. Add salt and melted butter, and pulse just until combined. Press mixture into the bottom of a 9x13-inch baking dish. Chill while you prepare the filling.
- In a medium bowl, beat cream cheese with an electric mixer until smooth. Add powdered sugar and milk; beat for about 2 minutes until smooth.
- Fold in 1 cup of whipped topping along with 1/2 cup of crushed candy canes. Spread mixture evenly over the chilled crust.
- In a clean bowl, whisk together pudding mix and cold milk for 2 minutes until thickened. Spread over cream cheese layer.
- Spread remaining whipped topping over the top. Cover the dish with plastic wrap or foil and chill at least 4 hours.
- When ready to serve, sprinkle with remaining crushed candy canes. Slice and enjoy!
Notes
Nutrition