This pretty layered dessert is made ahead of time to save you time. The bottom layer is shortbread cookie dough that is dyed red before baking. Then a cream cheese layer is made with cream cheese, powdered sugar, Cool Whip and peppermint. Next a green layer is made with white chocolate pudding that is dyed green. More Cool Whip is spread on top and mini marshmallows and sprinkles finish this pretty festive dessert.
Course
Dessert
Prep Time30minutes
Cook Time20minutes
Chilling Time3hours20minutes
Servings24pieces
Ingredients
Shortbread Cookie Layer
¾cupbuttersoftened
½cuppowdered sugar
1 ½cupsflour
1tbspcocoa powder
¼tspsalt
Red food coloring
Peppermint Cheesecake Layer
1cuppowdered sugar
8ozcream cheese softened
1 ½cupsCool Whip,thawed
1tsppeppermint extract
Pudding Layer
2boxes(3.9 oz) white chocolate instant pudding
3cupsmilk
Green food coloring
Topping
1 ½cupsCool Whip
2cupsmini marshmallows
Red and green sprinkles
M&M candies
Instructions
Preheat oven to 350 F. Lightly butter 9x13 baking dish, set aside.
In a small bowl, stir together the flour, salt and cocoa powder.
In large bowl, beat butter and sugar until smooth. Add red food coloring and mix well (1 tbsp). Turn the mixer on low and gradually add flour mixture. Mix until combined.
Press the mixture into bottom of baking dish and bake for 18-20 minutes. Remove from the oven and cool completely.
To make the cream cheese layer: beat softened cream cheese and powdered sugar until smooth. Add 1 ½ cup Cool Whip and peppermint extract and mix to combine. Spread over cooled shortbread layer. Place in freezer to firm while preparing pudding.
To make green pudding layer: whisk together 2 (3.9 oz) boxes white chocolate pudding mix with 3 cups milk. Add green food coloring (a few drops at a time) and whisk until smooth. Spread over cream cheese layer. Set in freezer for 5 minutes.
Spread 1 ½ cups Cool Whip over pudding layer and top with mini marshmallows and sprinkles. Place in refrigerator for 3-4 hours, until set.