Chocolate-Peppermint Striped Delight

By carol gorman

Ingredients

• 1-1/2 cups Honey Maid Graham Crumbs
• 1/4 cup butter, melted
• 1/2 cup sugar, divided
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 3 cups plus 2 Tbsp. cold milk, divided
• 1/2 cup finely crushed candy canes, divided
• 3 cups thawed Cool Whip Whipped Topping, divided
• 2 pkg. (4-serving size each) Jell-O Chocolate Instant Pudding

Preparation

Step 1

Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.

Beat cream cheese, remaining sugar and 2 Tbsp. milk in medium bowl until blended. Stir in half the crushed candy. Add 1-1/4 cups Cool Whip; mix well. Spread over crust.

Beat pudding mixes and remaining milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining Cool Whip.

Refrigerate 4 hours. Top with remaining crushed candy just before serving.