Layered Candy Cane Dessert Recipes
LAYERED CANDY CANE DESSERT
This fabulous dessert has the magical flavor of candy canes plus the bonus of an Oreo cookie crust. And it looks like a winter wonderland. -Dawn Kreuser, Green Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse just until combined. Press onto bottom of a 13x9-in. dish. Refrigerate while preparing filling., Beat cream cheese, sugar and milk until smooth. Fold in 1 cup whipped topping and 1/2 cup crushed candies. Spread over crust., Whisk pudding mix and milk 2 minutes; spread over cream cheese layer. Spread with remaining whipped topping. Refrigerate, covered, 4 hours. Sprinkle with remaining candies just before serving.
Nutrition Facts : Calories 251 calories, Fat 13g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 250mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
CANDY CANE LUSH
Our favorite layered dessert heads to the North Pole with this peppermint-loaded lush. Starting with a Betty Crocker™ sugar cookie crust and finished with a peppermint sprinkle atop billowy whipped topping, this dessert is a must-make for the holiday season.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h10m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Make drop cookies as directed on pouch. Cool completely, at least 20 minutes.
- In food processor, process half of the cookies to coarse crumbs. Remove to large bowl. Process remaining cookies to coarse crumbs; add to bowl. Stir in 1/3 cup melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
- In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups whipped topping. Stir in 1/2 cup of the crushed candies. Spread over cookie crust.
- In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread evenly over cream cheese layer. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
- When ready to serve, sprinkle remaining 1/4 cup crushed candies on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.
Nutrition Facts : Calories 250, Carbohydrate 37 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 23 g, TransFat 0 g
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