Layered Candy Cane Dessert

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).