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Ingredients
Scale
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp peppermint extract
- Red food coloring
- 3.4 oz instant vanilla pudding mix
- 1¾ cups cold milk
- 16 oz Cool Whip (2–8 oz containers), thawed
- Crushed candy canes
Instructions
- Combine graham cracker crumbs and melted butter; press into a 9×9-inch dish.
- Beat softened cream cheese, powdered sugar, and peppermint extract together; add red food coloring and fold in Cool Whip.
- Spread cheesecake layer over crust; spread remaining Cool Whip on top.
- Whisk pudding mix with cold milk until thickened; add red food coloring and spread over cheesecake layer.
- Top with remaining Cool Whip and sprinkle with crushed candy canes.
- Refrigerate for at least 4 hours; slice and serve cold.
Notes
Ensure cream cheese is softened for a smooth texture.
Spread layers evenly for a better presentation.
Add plenty of crushed candy canes on top for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 20g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg