This dessert has four layers: a cookie layer, a peppermint cheesecake layer, a pudding layer and then a topping. Let’s get started!
Servings: 16 servings
- 3/4 C unsalted sweet cream butter softened
- 1/2 C powdered sugar
- 1 1/2 C flour
- 1 tbsp Hershey cocoa powder
- 1/4 tsp salt
- 3-6 drops red food coloring
Peppermint Cheesecake Layer:
- 8 oz. cream cheese softened
- 1 C powdered sugar
- 1 ½ C Cool Whip
- 1 tsp pure peppermint extract
- 2 - 3.9 oz. box white chocolate instant pudding
- 3 C milk
- 2-4 drops green food coloring
- 1 ½ C cool whip
- 3 C mini marshmallows
- 1 C Crushed candy canes
Preheat the oven to 350 and tear of a large sheet of parchment paper to cover a 9x13 baking dish
In a small bowl whisk together flour, salt and cocoa powder
In a standing mixer, beat butter and sugar until smooth.
Add red food coloring and mix well
Turn you mixer on low speed and gradually add flour mixture
You may need to use your hands to mix throughly to make sure that you get all the flour mixture.
Press the mixture into bottom of baking dish and bake for 18-20 minutes.
Remove from the oven and cool completely.
Peppermint cheesecake layer:
Using the standing mixer, beat the cream cheese and powder sugar until smooth
Add 1 ½ cup Cool Whip and peppermint extract and mix until combine.
Spread over cooled shortbread layer.
Place into the freezer to harden while you make the pudding
Green pudding layer:
In a large mixing bowl, combine the two boxes of pudding, milk and green food coloring and mix for 5 minutes.
Spread over cream cheese layer.
Place into the freezer for 1 hour
Calories: 334kcal | Carbohydrates: 45g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 187mg | Potassium: 115mg | Fiber: 1g | Sugar: 30g | Vitamin A: 555IU | Calcium: 85mg | Iron: 0.7mg