Chocolate Peppermint Striped Delight
45 vanilla wafers, finely crushed
½ cup melted butter
½ cup sugar, divided
8 ounce pkg cream cheese, softened
3 cups plus 2 tablespoons cold milk, divided
¼ cup finely crushed candy canes
12 ounces whipped topping, thawed & divided
Two 3.9 ounce pkg. Chocolate instant pudding
¼ cup coarsely crushed candy canes
Mix vanilla wafer crumbs, butter, and 2 tablespoons sugar. Press onto bottom of 9x13 dish and refrigerate until ready to use. Beat cream cheese, remaining sugar and 2 tablespoons milk in medium bowl until well blended. Stir in finely crushed candy canes. Add 1 ¼ cups thawed whipped topping and mix well. Spread over crust. Beat pudding mixes and remaining milk with whisk 2 minutes; pour over cream cheese layer. Let stand 5 minutes or until thickened. Top with remaining whipped topping. Refrigerate 4 hours. Top with coarsely crushed candy canes just before serving.
