Instructions

1. In a food processor, ground whole Oreo cookies with the filling, add melted butter, whisk with the fork until evenly moistened and press into the bottom of 9 x 13 inches dish. Place in the fridge or freezer.
2. Unwrap candy canes, place them in a zip-lock bag and crush them with a rolling pin onto coarse pieces.
3. Beat softened butter, cream cheese, powdered sugar and vanilla and peppermint extract until smooth. Mix in whipped topping. Scrape down the bottom of the bowl with a spatula to make sure everything is smooth. Finally mix in candy cane pieces. The mixture will get light pink colour from candy canes. If you want more intense colour add a few drops of red or pink food colour.
4. Spread the mixture over chilled crust and place back in the freezer for 10-15 minutes.
5. Whisk two packages of 3.9 oz. instant chocolate pudding with 2 ¾ cups milk until it starts to thicken, then spread over the peppermint cheesecake layer. Place in the fridge until the pudding has set, then spread 3 cups of whipped topping over the pudding layer. Chill at least 5 hours before serving, or preferably overnight. Sprinkle crushed candy canes on top just before serving, because they might melt if stays too long onto whipped cream
6. Store in the fridge.