Candy Cane Lush

Serves
24
Ready in
5 hours and 10 minutes
Print

Ingredients

  • 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix Butter and egg called for on cookie mix pouch for Drop Cookies
  • 1/3 cup butter, melted
  • 1 package (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 1 container (12 oz) Cool Whip™ frozen whipped topping, thawed
  • 9 peppermint candy canes (6-inch each) unwrapped, coarsely crushed (about 3/4 cup)
  • 2 boxes (3.4 oz each) Jell-O™ white chocolate-flavor instant pudding & pie filling mix
  • 3 cups cold milk

Directions

Prep Time
1 hour and 10 minutes
Ready in
5 hours and 10 minutes
  1. Heat oven to 375°F. Make drop cookies as directed on pouch. Cool completely, at least 20 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.