White Chocolate Cranberry Lush Dessert
This White Chocolate Cranberry Dessert recipe takes everything you love about cheesecake and cranberry sauce and transforms them into an easy, no-bake treat. With layers of graham cracker crust, tangy cranberry cheesecake, and silky white chocolate pudding, it's the perfect balance of sweet and tart flavors that'll have everyone asking for the recipe!
Servings: 12
Ingredients
- 13 graham crackers
- 2 tablespoons brown sugar
- ½ cup unsalted butter melted
- 2 8-ounce boxes of cream cheese softened
- ½ cup powdered sugar
- 1 14-ounce can of whole cranberry sauce
- 16 ounces whipped topping
- 2 3.4-ounce boxes of white chocolate pudding
- 3 cups milk cold
- ¾ cup white chocolate shavings optional
Instructions
- MAKE CRUST: Break apart the graham crackers and place them in a food processor with the brown sugar. Pulse until the graham crackers are crumbs, then slowly pour in the melted butter while the processor runs at low speed. Pour the crumbs into a 9x13 baking dish or pan, and press them firmly into the bottom. Freeze the crust for 15-20 minutes at least or until the crust has hardened.
- MIX CRANBERRY CHEESECAKE LAYER: Use an electric mixer to mix the cream cheese and powdered sugar in a large bowl until smooth. Mix in the cranberry sauce, then fold in half of the whipped topping until everything is combined. Set the mixture aside.
- MIX PUDDING: In a separate medium or large mixing bowl, whisk together the white chocolate pudding mix and cold milk until it is smooth and starts to get thick. Let the pudding sit at room temperature for at least 4 minutes.
- ASSEMBLE LAYERS: Spread the cheesecake layer over the graham cracker crust. Then spoon the pudding over the cheesecake layer and spread it out evenly. Finally, smooth the remaining whipped topping on top of the dessert, cover it with plastic wrap, and refrigerate for at least 6 hours but overnight is best.
- GARNISH with white chocolate shavings and candied cranberries, if desired, and serve chilled.
Notes
STORAGE
- Refrigerator: This can be kept in the refrigerator for 2 - 3 days when covered with plastic wrap.
- Freezer: You can freeze the dessert by wrapping it in plastic wrap and foil, and placing it in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving. Be aware that the whipped topping may break down a bit during the thawing process.
- Make sure the cream cheese is softened to room temperature! This is important when making the cranberry cheesecake layer to ensure that it is lump-free! If the cream cheese is cold, the mixture will be lumpy. If you end up seeing some lumps, keep mixing it until it is lump-free!
- For a superset, no-bake cranberry lush dessert, you can pop it in the freezer for 2-3 hours before slicing and serving. This will create perfect slices that are easy to cut!
- When choosing the pudding packets, make sure to use instant pudding, and NOT "Cook & Set", for the fastest results.
Nutrition
Serving: 1serving | Calories: 253kcal | Carbohydrates: 31g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 160mg | Potassium: 165mg | Fiber: 1g | Sugar: 19g | Vitamin A: 401IU | Vitamin C: 0.001mg | Calcium: 132mg | Iron: 1mg
Find it online:
www.soulfullymade.com/white-chocolate-cranberry-lush-dessert/To see the web version with photos, tips
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https://www.soulfullymade.com/white-chocolate-cranberry-lush-dessert/