Ingredients:
- 1.5 cups (180g) graham cracker crumbs
- 0.5 cup (115g) unsalted butter, melted
- 2 tbsp (25g) granulated sugar
- 8 oz (225g) cream cheese, softened to room temperature
- 1 cup (120g) powdered sugar
- 1 tsp (5ml) peppermint extract
- 1 cup (240ml) heavy whipping cream, chilled
- 1 pinch salt
- 1 box (approx. 340g) instant chocolate pudding mix
- 3 cups (710ml) cold whole milk
- 1 cup (120g) mini semi-sweet chocolate chips
- 8 oz (225g) whipped topping, thawed
- 0.5 cup (60g) crushed candy canes
Instructions:
- Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of a 9x13 inch baking dish using the back of a spoon.
- Bake the crust at 350°F (175°C) for 10 minutes until the edges are golden brown. Remove from oven and let it cool completely.
- Beat the softened cream cheese and powdered sugar until smooth. Slowly fold in the peppermint extract and salt.
- In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture until fluffy. Spread evenly over the cooled crust.
- Whisk the instant pudding mix with cold milk until thickened. Stir in the mini chocolate chips and pour the mixture over the peppermint layer, smoothing the top with a spatula.
- Spread the whipped topping across the chocolate layer in peaks. Immediately sprinkle the crushed candy canes across the top.
- Refrigerate for at least 6 hours to allow the layers to set before serving.