This Candy Corn Lush Dessert is a layered dessert with a creamy texture and vibrant orange, yellow, and white layers that resembles everyone’s favorite Halloween candy.
With autumn in full swing, I’m ready to break out all the fall treats that capture the spirit of fall. From pumpkin cheesecake cookies to caramel apple icebox cake, my palate is happy.
The best thing about lush desserts is that they are easy to prepare, can serve a large crowd, and don’t need to be baked.
You can prepare the layered dessert ahead of time, leaving you with more time on the day of the party to do other things. It looks beautiful on any table in true fall colors and is a crowd pleaser.
Changing it up is easy. You can use different colors for different holidays, garnish it with different sprinkles and candies, and use different flavors. The possibilities are endless.
This is one dessert that never fails to impress. Let’s start baking!
If you’re looking for lush dessert variations, try my pumpkin lush or Halloween lush dessert. Both are delicious and perfect for the fall!
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Why You’ll Love This No Bake Lush Dessert Recipe
- Easy and effortless dessert that requires no special equipment!
- Eye-catching presentation that perfect for Halloween or fall parties and looks stunning on any table!
- Creamy and smooth texture that melts in your mouth!
Candy Corn Lush Ingredients
- Vanilla Oreo cookies
- Butter
- Cream cheese
- Powdered sugar
- Cool Whip
- Vanilla instant pudding mix
- Cold milk
- Yellow and orange food coloring
- Candy corn for garnish
Recipe Variations
- Change up the layer color variations.
- Change out the colors for other holidays.
- Can use different cookies for the crust such as regular Oreos, graham crackers or vanilla wafers.
- Try different garnishes such as shaved chocolate, crushed gingersnap cookies or Halloween sprinkles.
How to Make Candy Corn Lush
Prepare Cookie Crust
- Add cookies to a food processor and pulse into crumbs.
- Place the cookie crumbs into a large bowl with the melted butter and stir until blended.
- Press the cookie crumbs into the bottom of a 9×13 glass baking dish.
Prepare the Fillings
- In a large bowl, combine the cream cheese and powdered sugar using an electric mixer until smooth.
- Fold in 1 container of whipped topping.
- Stir in yellow food coloring until you get your desired shade.
- In a medium bowl, whisk together the dry pudding mixes and milk until combined.
- Add in orange food coloring until you get your desired shade.
Assemble the layers
- Gently spread the cream cheese mixture over the cookie crust.
- Spread pudding mixture over the cream cheese layer.
- Top with the remaining container of whipped topping.
- Sprinkle a few candy corn over the top.
Chill and Serve
- Refrigerate for 4 hours or freeze.
- Slice and serve!
Recipe Tips
- Chill before serving.
- Save on time and make ahead.
- Use regular Oreos and not double stuffed.
- Adjust the color to your liking by adding more or less of food coloring.
- Freeze each layer for 15 minutes at a time to keep it more solid while assembling.
- You can line a 9×13 baking dish with parchment paper to make slicing easier but it is not necessary.
How to Store
- To Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- To Freeze: Place in an airtight container in the freezer for up to one month. Thaw in fridge overnight before consuming.
FAQs
Absolutely! Use your favorite premade vanilla pudding and skip a step in making it.
Once assembled, it needs to chill in the fridge for at least 4 hours.
Recipe
Candy Corn Lush Dessert
Ingredients
- 36 vanilla Oreo cookies
- 6 tablespoons butter melted
- 1 (8oz.) package cream cheese softened
- 1 cup powdered sugar
- 2 (8oz.) tubs whipped topping
- 2 (3.4oz) each boxes vanilla instant pudding mix
- 2 ½ cups cold milk
- Yellow and orange food coloring
- Candy corn for garnish
Instructions
Prepare the Cookie Crust
- Add cookies to a food processor and pulse into crumbs.
- Place the cookie crumbs into a large bowl with the melted butter and stir until blended.
- Press the cookie crumbs into the bottom of a 9×13 glass baking dish.
Prepare the Fillings
- In a large bowl, combine the cream cheese and powdered sugar using an electric mixer until smooth.
- Fold in 1 container of whipped topping.
- Stir in yellow food coloring until you get your desired shade.
- In a medium bowl, whisk together the dry pudding mixes and milk until combined.
- Add in orange food coloring until you get your desired shade.
Assemble the Layers
- Gently spread the cream cheese mixture over the cookie crust.
- Spread pudding mixture over the cream cheese layer.
- Top with the remaining container of whipped topping.
- Sprinkle a few candy corn over the top.
Chill and Serve
- Refrigerate for 4 hours or freeze.
- Slice and serve!
Notes
- To Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- To Freeze: Place in an airtight container in the freezer for up to one month. Thaw in fridge overnight before consuming.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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