A delicious and easy no bake recipe that is perfect for the holiday season.
Prep Time 30mins
Total Time 4hrs30mins
35Chocolate Sandwich Cookiesif you can find a peppermint or candy cane version, you can use those!
1pkg.8 oz. PHILADELPHIA Cream Cheese, softened
1/4cupfinely crushed candy canes
1tub12 oz. COOL WHIP Whipped Topping, thawed, divided
2pkg.3.9 oz. each JELL-O Chocolate Instant Pudding
1/4cupcoarsely crushed candy canes
PROCESS cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
BEAT cream cheese, sugar, and 2 Tbsp. milk in medium bowl until blended. Stir in finely crushed candy canes. Add 1 cup COOL WHIP; mix well. Spread over crust.
BEAT pudding mixes and remaining milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened. Placing in the freezer for an additional 10 minutes will make it easy to cover with COOL WHIP. Cover with remaining COOL WHIP.
REFRIGERATE 4 hours. Top with coarsely crushed candy canes just before serving.
Adapted from Kraft Foods.!TipsHow to Easily Cut Dessert to Serve: Place dessert in freezer about 1 hour before cutting into squares to serve.Variation: Prepare using PHILADELPHIA Neufchatel Cheese, COOL WHIP LITE Whipped Topping and fat-free milk.How to Soften Cream Cheese: Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.