Ingredients
Scale
- 3/4 cup unsalted sweet cream butter, softened
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1 tablespoon Hershey cocoa powder
- 1/4 teaspoon salt
- 1 (8 oz.) package cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 cups Cool Whip
- 1 teaspoon pure peppermint extract
- 2 (3.9 oz.) boxes white chocolate instant pudding
- 3 cups milk
- 2–4 drops green food coloring
- 1 1/2 cups Cool Whip (for topping)
- 3 cups mini marshmallows
- 1 cup crushed candy canes
Instructions
- Preheat the oven to 350°F and prepare a 9×13 baking dish with parchment paper.
- Whisk together flour, salt, and cocoa powder; cream butter and powdered sugar.
- Gradually combine the flour mixture and press into the baking dish; bake for 18-20 minutes and cool completely.
- Beat cream cheese and powdered sugar; add Cool Whip and peppermint extract, mix well.
- Spread cheesecake mixture over the cooled shortbread base and freeze to harden.
- Whisk pudding mix with milk and green food coloring; spread over the cheesecake layer and freeze for 1 hour.
- Top with Cool Whip, mini marshmallows, and crushed candy canes; refrigerate overnight before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure cream cheese is softened to avoid lumps in the cheesecake layer.
Chill each layer thoroughly for clean slices when serving.
Alter crushed candy cane quantity according to sweetness preference.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg