Candy Cane Lush Cake

Candy cane lush cake is an easy, no-bake dessert with a graham cracker crust topped with peppermint cheesecake, vanilla pudding, Cool Whip, and crushed candy canes.

Course Dessert

Cuisine American

Prep Time 20

Chill Time 4

Total Time 4 20

Servings Slices

Calories 360kcal

Equipment

9x9 inch baking dish
mixing bowls
hand mixer or stand mixer
Measuring Cups and Spoons
Spatula
Whisk

Ingredients

Crust

2 cups graham cracker crumbs
½ cup unsalted butter melted

Cheesecake Layer

8 ounces cream cheese softened
1 cup powdered sugar
1 teaspoon peppermint extract
Red food coloring
2 cups Cool Whip

Pudding Layer

3.4 ounces instant vanilla pudding mix
1 ¾ cups cold milk
Red food coloring

Topping

16 ounces Cool Whip thawed
Crushed candy canes

Instructions

Make the Crust:

Combine graham cracker crumbs and melted butter. Press into a 9x9-inch baking dish. Refrigerate while preparing the layers.

Cheesecake Layer:

Beat cream cheese until smooth. Mix in powdered sugar and peppermint extract. Tint with red food coloring. Fold in 2 cups Cool Whip until fluffy. Spread evenly over the crust.

Pudding Layer:

Whisk pudding mix and cold milk for about 2 minutes until thickened. Tint with red food coloring. Spread over the cheesecake layer.

Topping:

Spread remaining Cool Whip over the pudding layer. Sprinkle crushed candy canes on top.

Chill:

Refrigerate at least 4 hours or until set. Slice and serve chilled.

Notes

Cover and refrigerate for up to 3 days.

Nutrition