Use a food processor to crush the Oreo cookies into fine crumbs. While running the processor at low speed, slowly pour in the melted butter and mix until all the crumbs are evenly coated. Pour the crumbs into the prepared baking dish and firmly press them into the bottom of the pan in an even layer. Freeze the crust for 20 minutes.
32 Oreos,8 tablespoons (1 stick) butter
Peppermint Cheesecake Layer
In a large mixing bowl, using an electric mixer, blend the cream cheese, powdered sugar, and peppermint extract until smooth and combined.
2 bars (8 oz each) cream cheese,1 cup powdered sugar,2 teaspoons peppermint extract
Add the Cool Whip and red gel food coloring, and continue blending on low speed just until combined. Stir in the crushed candy canes.
8 ounces Cool Whip,1 drop red gel food coloring,1/2 cup crushed peppermint candy canes
Evenly spread the peppermint cheesecake mixture over top the crust. Set aside.
Chocolate Pudding Layer
Whisk together the instant chocolate pudding and the milk in a mixing bowl until it starts to thicken. Let the pudding set for 3 minutes.
2 boxes (3.9 oz each) instant chocolate pudding,3 cups half and half
Spoon the chocolate pudding over top the peppermint cheesecake layer and smooth it out into an even layer.
Whipped Topping & Garnish
Spread the Cool Whip over top the chocolate pudding layer for the final layer.
8 ounces Cool Whip
Cover the baking dish with plastic wrap or a lid and refrigerate for at least 6-8 hours or overnight is preferred.
Sprinkle the crushed/chopped candy canes before serving.
crushed & chopped peppermint candy canes
Note
Don’t Want To Use Cool Whip? : Add 3 cups heavy whipping cream + 2/3 cup powdered sugar into a mixing bowl. Use an electric hand mixer (or a stand mixer) to beat until stiff peaks form. Start at low speed and increase the speed as it thickens. Use half of it in the peppermint cheesecake layer and the other half for the final top layer.
Cream Cheese : Make sure to blend the cream cheese until it’s smooth and lump-free to ensure that the cheesecake layer has no lumps in it. Set the cream cheese out at room temperature 30 minutes ahead of time to soften it – this will ensure it mixes smoothly. Don’t leave the cream cheese out for longer than 2 hours.
More Peppermint Flavor? : If you prefer a strong peppermint flavor then try using 3 teaspoons of peppermint extract. I honestly think it’s perfect with 2 teaspoons but you may want more.
Garnishes : Do not add the additional crushed candy canes as garnish on top until right before serving. They will bleed into the white Cool Whip and soften while in the fridge, so for best results add them right before serving the lush dessert.
Red Food Coloring : Only one small drop is all it takes to achieve that light pink peppermint color. Start with only a little bit and add a bit more if needed.
Serve Chilled : This lush dessert is best served chilled straight from the fridge.
ADVERTISEMENT
