How can I boost the flavor of this recipe?

For an extra minty lush, add 1/2 teaspoon of peppermint extract to the cream cheese layer.

Tips for crushing the candy canes?

Crush the candy in a mortar and pestle if you have one, or place in a plastic bag, wrap with a towel, and crush with a rolling pin or meat mallet.

Chocolate Candy Cane Lush

Name: Chocolate Candy Cane Lush
Prep time: 1 h 10 min
Total time: 5 h 10 min
Yield: 24
Ingredients: 1 pouch (17.5 oz) Betty Crocker™ Double Chocolate Chunk Cookie Mix; Butter and egg called for on cookie mix pouch for Drop Cookies; 1 package (8 oz) cream cheese, softened; 1 cup powdered sugar; 1 container (12 oz) Cool Whip frozen whipped topping, thawed; 12 oz peppermint candies, coarsely crushed (about 1 cup); 2 boxes (3.4 oz each) Jell-O® white chocolate-flavor instant pudding & pie filling mix; 3 cups cold milk; Betty Crocker™ Red Sugar Sprinkles, as desired

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By Melinda Sekela

Updated Dec 12, 2023

Makers gonna make bake. Betty Crocker Maker Melinda taking a bite of chocolate frosted cake.

Meet Melinda, a classic Betty Maker at heart

“I love referring to my vast collection of vintage cookbooks for both classic dishes and offbeat ideas, which I combine with my local and seasonal flair.”

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Chocolate Candy Cane Lush

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Prep Time 1 hr 10 min
Total 5 hr 10 min
Servings 24
Ingredients 9

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Ingredients

1 pouch (17.5 oz) Betty Crocker™ Double Chocolate Chunk Cookie Mix
Butter and egg called for on cookie mix pouch for Drop Cookies
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 container (12 oz) Cool Whip frozen whipped topping, thawed
12 oz peppermint candies, coarsely crushed (about 1 cup)
2 boxes (3.4 oz each) Jell-O® white chocolate-flavor instant pudding & pie filling mix
3 cups cold milk
Betty Crocker™ Red Sugar Sprinkles, as desired

Make With

Betty Crocker Cookie Mix

Instructions

Step
1

Heat oven to 350°F. Make cookie mix as directed on the pouch, and press dough into the bottom of a 13x9-inch (3-quart) glass baking dish. Bake for 20-25 minutes until the center is set. Cool completely, at least 20 minutes.
Step
2

In a large bowl, beat cream cheese and powdered sugar with an electric mixer on medium speed until smooth, scraping down the side of the bowl frequently. Beat in 2 cups whipped topping. Stir in 3/4 cup of the crushed candies. Spread over the cookie crust.
Step
3

In a medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread evenly over the cream cheese layer. Drop remaining whipped topping by spoonfuls over the pudding layer; spread evenly. Cover and refrigerate 4 hours.
Step
4

When ready to serve, sprinkle remaining crushed candies and red sugar sprinkles on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.