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This No Bake Candy Corn Lush is an easy, delicious Fall dessert!

This Candy Corn Lush is perfect for Fall!  Layers of vanilla cookies, a creamy cheesecake layer and a vanilla pudding layer all colored to look like candy corn.  Topped with some candy corn this is such a cute and festive dessert.  This is the perfect No Bake Dessert for Fall!

There is nothing better in the Fall than an easy No Bake Dessert that I can just whip together and that everyone will love and this Candy Corn Lush is perfect.

My favorite part is that this comes together so quick and is always impressive.  This is going to be your go-to dessert for all your holiday parties!  No need to turn on the oven and heat up the kitchen with this delicious dessert.

This adorable cake starts with a simple vanilla cookie crust, a creamy cheesecake layer, and a pudding layer before getting topped with whipped cream.  All the layers are dyed to look like candy corn. 

This is a great dessert in the Fall because it is cool, creamy and rich. I like that I can make it the night before and have a festive dessert for any holiday get-together. 

Now I know not everyone loves candy corn and rest assured this cake does not taste like candy corn, it only looks the part. 

This cake always wows with its gorgeous layers and Fall colors.  Then everyone tastes it and falls in love with it’s cool, creamy taste. 

I promise this will be your new go-to dessert for the Fall and you will want to make it every week

Your whole family will love this No Bake Candy Corn Lush. 

You will want to make this dessert again and again! We do!

WHY THIS RECIPE WORKS

• Easy and fast.
• Family-friendly.
• No Bake.
• Full of flavor.
• Perfect for the holidays.
• Great for parties.

Can I freeze this No Bake Candy Corn Lush?

Lush cakes freeze beautifully. Just wrap them in plastic wrap and freeze for up to 3 months.  Let them thaw an hour before serving. 

Can I use other cookies for the crust?

Yes!  You can use crushed-up vanilla wafers or any vanilla cookie, just keep the same amount. 

INGREDIENTS USED

• Vanilla Oreo Cookies – You can also use vanilla wafers if you like. 
• Butter –  This helps the crust bind, you can use salted or unsalted, either is fine.
• Cream cheese –  You want to make sure this is softened so mixing is easier.
• Powdered sugar – Don’t substitute this for regular sugar it will not incorporate the same.
•  Whipped topping – You do need 2 of these containers, one for the cream cheese layer and one for topping.
• Vanilla instant pudding mix – Feel free to switch this up and use cheesecake flavor or white chocolate flavor.
• Milk – Any milk your family drinks will work here.
• Yellow and orange food coloring –  I suggest gel food colorings for this recipe.

HOW TO MAKE CANDY CORN LUSH

1. FULL RECIPE BELOW
2. You can line a 9×13 baking dish with parchment paper to make slicing easier but it is not necessary. 
3. In your food processor crush all the cookies into crumbs.
4. Place the cookies into a large bowl and add the melted butter. 
5. Stir until well blended.
6. Press the cookie crumbs into the bottom of a 9×13 glass baking dish.
7. In large bowl using an electric mixer combine the cream cheese and powdered sugar until smooth.
8. Fold in 1 container of whipped topping. 
9. Stir in yellow food coloring until you get your desired shade. 
10. Gently spread the cream cheese mixture over the cookie mixture.
11. In medium bowl, whisk together the dry pudding mixes and milk until combined. 
12. Add in orange food coloring until you get your desired shade. 
13. Spread over the cream cheese layer.
14. Top with the remaining container of whipped topping. 
15. Sprinkle a few candy corn over the top.
16. Refrigerate for 4 hours or freeze.
17. Slice and serve!

Want more delicious recipe ideas? Follow me on Pinterest!

Want more fall Desserts? Check these out!

• Caramel Apple Icebox Cake
• Pumpkin Cookie Truffles
• No Bake Pumpkin Lush
• No Bake Halloween Lush
• Stuffed Black Velvet Cookies
• Fall Chex Mix
• Pumpkin Gingerbread Trifle

Candy Corn Lush

Yield: 16

Prep Time: 30 minutes

Chill Time: 4 hours

Total Time: 4 hours 30 minutes

This Candy Corn Lush is perfect for Fall!  Layers of vanilla cookies, a creamy cheesecake layer and a vanilla pudding layer all colored to look like candy corn.  Topped with some candy corn this is such a cute and festive dessert.  This is the perfect No Bake Dessert for Fall!

Print

Ingredients

• 36 vanilla oreo cookies
• 6 tablespoons butter, melted
• 1 package (8 ounce) cream cheese, softened
• 1 cup powdered sugar
• 2 (8 ounce) tubs whipped topping
• 2 boxes (3.4 ounce each) vanilla instant pudding mix
• 2 ½ cups cold milk
• Yellow and orange food coloring
• Candy corn for garnish

Instructions

1. You can line a 9x13 baking dish with parchment paper to make slicing easier but it is not necessary. 
2. In your food processor crush all the cookies into crumbs.
3. Place the cookies into a large bowl and add the melted butter. 
4. Stir until well blended.
5. Press the cookie crumbs into the bottom of a 9x13 glass baking dish.
6. In large bowl using an electric mixer combine the cream cheese and powdered sugar until smooth.
7. Fold in 1 container of whipped topping. 
8. Stir in yellow food coloring until you get your desired shade. 
9. Gently spread the cream cheese mixture over the cookie mixture.
10. In medium bowl, whisk together the dry pudding mixes and milk until combined. 
11. Add in orange food coloring until you get your desired shade. 
12. Spread over the cream cheese layer.
13. Top with the remaining container of whipped topping. 
14. Sprinkle a few candy corn over the top.
15. Refrigerate for 4 hours or freeze.
16. Slice and serve!

Notes

• Store leftovers in the refrigerator for up to 4 days.
• Store in freezer covered for up to a month. 
• Freezing makes the slices prettier just make sure to thaw your cake for an hour before slicing.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 170Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 119mgCarbohydrates: 21gFiber: 0gSugar: 17gProtein: 2g