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Chocolate Candy Cane Lush
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Prep Time:
1 hour 10 minutes
Total Time:
5 hours 10 minutes
Decadent double chocolate chunk cookies layered with cream cheese, white chocolate pudding, whipped cream, and peppermint candy for a festive holiday treat.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Double Chocolate Chunk Cookie Mix
  • Butter and egg called for on cookie mix pouch for Drop Cookies
  • 1 package (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 1 container (12 oz) Cool Whip frozen whipped topping, thawed
  • 12 oz peppermint candies, coarsely crushed (about 1 cup)
  • 2 boxes (3.4 oz each) Jell-O® white chocolate-flavor instant pudding & pie filling mix
  • 3 cups cold milk
  • Betty Crocker™ Red Sugar Sprinkles, as desired
Instructions:
  • Preheat oven to 350°F. Prepare cookie mix according to package instructions, then firmly press dough into a 13x9-inch (3-quart) glass baking dish. Bake for 20-25 minutes until the center is firm. Allow to cool completely for at least 20 minutes before serving.
  • In a large bowl, mix cream cheese and powdered sugar with an electric mixer until smooth, scraping down the sides of the bowl regularly. Add 2 cups whipped topping and gently mix in. Fold in 3/4 cup of crushed candies. Spread over the cookie crust.
  • Whisk dry pudding mixes and milk in a medium bowl for about 2 minutes until thick. Spread mixture evenly over the cream cheese layer. Spoon remaining whipped topping over the pudding layer and spread it evenly. Refrigerate covered for 4 hours before serving.
  • Before serving, generously sprinkle the remaining crushed candies and red sugar sprinkles over the top. Cut the dish into 6 rows by 4 rows, then cover and refrigerate any leftovers.

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