Prep Time::45 mins
Chill Time:: 5 hrs
Total Time:: 5 hrs 45 mins
Servings::24
Ingredients
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1 (13.29 ounce) package Oreo Chocolate Sandwich Cookies
1/2 cup unsalted butter, melted
2 cups heavy whipping cream
1 1/2 cups confectioner's sugar
1/4 cup marshmallow fluff
1 (8 ounce) package cream cheese, softened
8 full-size candy canes (about 4 ounces), crushed, divided
2 (3.4 ounce) boxes cheesecake flavored instant pudding mix
2 1/2 cups cold whole milk
Directions
Add Oreos to the bowl of a food processor, and pulse until finely crushed. Stir crushed Oreos and melted butter together in a bowl until fully incorporated. Firmly press Oreo mixture into the bottom of a 9×13-inch pan and place in the refrigerator.
Add heavy whipping cream and 1/2 cup confectioner’s sugar to a large bowl. Whip on high speed until soft peaks form. Place marshmallow fluff in a microwave-safe bowl, and microwave until just melted, about 10 seconds. Beat marshmallow fluff into whipped cream until stiff peaks form. Set aside.
Add cream cheese and remaining 1 cup powdered sugar to another large bowl; beat until fluffy. Fold in half of whipped topping and half of crushed candy canes until incorporated. Set aside.
Add cheesecake flavored instant pudding and cold milk to a large bowl and beat until set, about 2 minutes.
Remove Oreo crust from the refrigerator. Layer on cream cheese-candy cane mixture, then cheesecake pudding, and finally top with remaining whipped topping. Cover and refrigerate for at least 5 hours. Immediately before serving, sprinkle on remaining half of crushed candy canes (if done ahead, candy canes will bleed color and melt into the topping).
Meg Smith