Description

Transform your holidays with this no-bake Peppermint Oreo Layered Dessert that’s equal parts festive and delicious. With a crunchy Oreo crust, creamy peppermint cream cheese layer, luscious white chocolate pudding, and fluffy whipped topping, every bite is pure joy. Perfect for holiday gatherings or a quick festive treat, this dessert is as easy to make as it is impressive to serve!

Ingredients

For the Oreo Crust

1 package (14.3 ounces) Oreo cookies, crushed
6 tablespoons butter, melted

For the Cream Cheese Layer

1 package (8 ounces) cream cheese, softened
¼ cup sugar
2 tablespoons 2% milk
1 carton (12 ounces) frozen whipped topping, thawed (divided use)
½ cup crushed candy canes (about 5 regular size)

For the White Chocolate Pudding Layer

2 packages (3.3 ounces each) instant white chocolate pudding mix
2¾ cups cold 2% milk

For the Topping

Remaining whipped topping
¼ cup crushed candy canes (about 2 regular size) for garnish

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Instructions

Prepare the Oreo Crust

Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-lock bag and crushing with a rolling pin.
In a medium bowl, mix the Oreo crumbs with melted butter until evenly combined.
Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust.
Refrigerate the crust while preparing the next layer.

Make the Cream Cheese Layer

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add sugar and 2 tablespoons of milk, and beat until well combined.
Gently fold in half of the thawed whipped topping and ½ cup of crushed candy canes until evenly incorporated.
Spread the cream cheese mixture evenly over the chilled Oreo crust.

Prepare the White Chocolate Pudding Layer

In another mixing bowl, whisk together the instant white chocolate pudding mix and cold milk for about 2 minutes, or until the mixture thickens.
Spread the pudding evenly over the cream cheese layer, smoothing with a spatula.

Add the Whipped Topping

Spread the remaining whipped topping evenly over the pudding layer.
Garnish with the remaining crushed candy canes for a festive touch.

Chill and Serve

Cover the dish and refrigerate for at least 4 hours, or overnight for best results.
Slice into squares and serve chilled. Enjoy!

Notes

Crushed Candy Canes: Be gentle when crushing to avoid turning them into powder; small chunks are ideal for texture.
Whipped Topping: You can substitute freshly whipped cream if desired.
Gluten-Free Option: Use gluten-free Oreo cookies for a celiac-friendly version.
Storage: Store leftovers in the refrigerator for up to 3 days in an airtight container.

Prep Time: 20 minutes
Cook Time: 4 hours
Category: Dessert
Method: No-Bake
Cuisine: American