This fun, chocolatey, pepperminty layered dessert is easy to make and completely no-bake, making it perfect for the busy holiday season. Each layer brings a mix of creamy, cool, and rich flavors that come together for a festive treat everyone will love. It’s simple enough for beginners but delicious enough to impress at any Christmas gathering.

Finish it off with whatever topping fits your holiday vibe — crushed candy canes, seasonally colored jimmies, Andes Peppermint Crunch baking chips, or any festive sprinkles you like. It’s a cheerful, customizable dessert that brings instant Christmas spirit to the table. Merry Christmas!

Candy Cane Layered Dessert

Ingredients

For the crust:

30 chocolate wafer cookies with white cream filling such as Oreos
6 tablespoons butter

For the second layer:

1 (6 ounces) box, weight candy canes (12 per box) + additional candy canes if using as topping
8 ounces cream cheese, softened
1 cup powdered sugar
1 12 ounce container non-dairy whipped topping, divided (I used Cool Whip)

For the third layer:

2 (3.5 ounce) packages instant white chocolate pudding mix
3 cups milk

For the fourth layer:

remaining non-dairy whipped topping (see second layer ingredients)
topping of choice: seasonally colored jimmies, Andes Peppermint Crunch pieces, crushed candy cane pieces, other seasonally appropriate sprinkles

Instructions

Step-By-Step Instructions

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Notes

No matter what your choice of toppings may be, it is best to add them just before serving. Candy cane pieces will dissolve and the colors from various types of sprinkles will bleed into the moist whipped topping if added too soon.

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