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Candy Corn Lush is a no bake layered dessert with a sweet and buttery graham cracker crust, a yellow colored no bake cheesecake layer, an orange pudding layer, and topped with whipped cream and of course – decorated with the classic Halloween candy – candy corn!
For another fun candy corn dessert be sure and make my Candy Corn Sugar Cookie Pizza.
Candy Corn Lush (No Bake Halloween Dessert)
I’ve got another cute & festive candy corn themed Halloween recipe for you today! This lush dessert is a no bake dessert with layers of buttery graham cracker crust, cheesecake layer, pudding layer, and whipped cream.
All the layers are designed to resemble the iconic Halloween candy – the classic candy corn with orange, yellow, and white.
Ingredients Needed
Graham Cracker Crust Ingredients
- Graham Cracker Crumbs : Buy a box of ready-to-use graham cracker crumbs or crush about 8-10 full sheets of honey graham crackers in a food processor or food chopper until they’re fine crumbs.
- Granulated Sugar
- Butter : I prefer using salted butter but you can use unsalted if that’s your baking preference. Either one works find, just a slightly different flavor and salt content.
No Bake ‘Yellow’ Cheesecake Layer Ingredients
- Cream Cheese : I recommend using full-fat cream cheese, and not the lite or reduced-fat cream cheese, because it has a much thicker and creamier texture which works best in no bake cheesecakes. Make sure the cream cheese is softened so you can avoid lumps in the mixture.
- Powdered Sugar
- Vanilla Extract
- Heavy Whipping Cream
- Yellow Gel Food Coloring : It’s best to use the thicker gel fool coloring because it gives a more vibrant authentic color without messing up the texture of the mixture (which liquid food coloring can do).
‘Orange’ Pudding Layer Ingredients
- White Chocolate Instant Pudding Mix : Do not follow the directions on the pudding mix; rather, follow the recipe below because we are only adding 1.5 cups milk which is different than the box measurements.
- Half and Half
- Orange Gel Food Coloring
‘White’ Whipped Cream Layer Ingredients
- Heavy Whipping Cream
- Powdered Sugar
- Vanilla Extract
- Candy Corn : This is for garnish, and you will add it right before serving the lush. If you add it too far in advance, the colors will bleed and melt into the whipped cream layer causing it to look a little funky.
How To Make Candy Corn Layered Lush For Halloween (Printable Recipe Card)
Spray an 8×8-inch square baking dish with nonstick cooking spray.
Make The Graham Cracker Crust : In a small mixing bowl, add the graham cracker crumbs, sugar, and melted butter and stir until the mixture resembles wet crumbs.
Firmly and evenly press the mixture into the bottom of the prepared pan to form the crust. Chill the pan with the crust in it, in the fridge while you prepare the other layers.
Make The No Bake Cheesecake Layer : In a mixing bowl or the bowl of a stand mixer, beat the cream cheese, powdered sugar, and vanilla extract until it’s smooth and fluffy.
In a separate smaller bowl, beat the heavy whipping cream until stiff peaks form. Start on low speed and increase the speed as needed.
Gently fold the whipped cream into the cream cheese mixture and stir gently just until combined. Mix in the yellow gel food coloring until evenly blended and your desired color is achieved. Spread the yellow cheesecake layer over top the chilled crust in an even layer.
Make The Pudding Layer : In a separate clean mixing bowl, whisk together the white chocolate instant pudding mix and half and half until it’s combined and starts to thicken.
Stir in the orange gel food coloring, a little bit at a time, until your desired color is achieved. Spread the orange pudding layer over top the yellow cheesecake layer inside the pan.
Make The Whipped Cream Layer : In a separate bowl using an electric hand mixer, or the bowl of a stand mixer, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form; about 4-5 minutes.
Spread the whipped cream over top the orange layer.
Cover the pan with a lid or plastic wrap, and refrigerate for at least 6-8 hours before serving. Once fully chilled, cut into squares and garnish the top of the lush dessert with candy corn right before serving. Enjoy!
How To Store Candy Corn Lush
Cover and refrigerate for up to 4 days. The layers hold up well, but the crust will soften the longer it sits. Make sure you are not refrigerating leftovers of the desert with candy corn on top of it, because it will bleed and melt into the white whipped cream layer.
You can make the entire dessert up to 1 day in advance (24 hours). Store in the fridge, fully assembled, until you’re ready to serve. Add the candy corn garnish right before serving the dessert chilled.
Recipe Tips For Success
- Half and half makes the pudding layer extra creamy, while also helping it set up thicker and more stable than lower-fat milks. I recommend sticking with the milks suggested in the recipe as it will help the no bake dessert set better and thicker.
- I highly suggest using gel food colorings because they provide a brighter and bolder color, without affecting the texture of the mixture too much (like liquid food colorings can do).
- This can easily be made the day before, up to 24 hours in advance! Just make sure you are not adding any garnishes on top of the lush until right before serving – if they are added too early, the candy corn will bleed and melt into the white whipped cream layer.
More Cute Halloween Treats To Make
- Halloween Bundt Cake
- Super Easy Mummy Rice Krispie Treats
- Monster Truffles
- Twinkie Ghosts
- Witch Hat Cookies
- Halloween Rice Krispie Treats
- Halloween Popcorn Balls
Candy Corn Lush
Equipment
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs (about 9-10 full sheets crushed)
- 1/4 cup granulated sugar
- 6 tablespoons butter melted
'Yellow' No Bake Cheesecake Layer
- 1 bar (8 oz) full-fat cream cheese softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream
- yellow food coloring gel
'Orange' Pudding Layer
- 1 box (3.3 oz) white chocolate instant pudding mix
- 1½ cups half and half
- orange food coloring gel
'White' Whipped Cream Layer
- 1¼ cup heavy whipping cream
- 1/3 cup powdered sugar
- ½ teaspoon vanilla extract
- candy corn (for garnish right before serving)
Instructions
- Spray an 8×8-inch square baking dish with nonstick cooking spray.
Make The Graham Cracker Crust
- In a small mixing bowl, add the graham cracker crumbs, sugar, and melted butter and stir until the mixture resembles wet crumbs.1½ cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons butter
- Firmly and evenly press the mixture into the bottom of the prepared pan to form the crust. Chill the pan with the crust in it, in the fridge while you prepare the other layers.
Make The No Bake Cheesecake Layer
- In a mixing bowl or the bowl of a stand mixer, beat the cream cheese, powdered sugar, and vanilla extract until it's smooth and fluffy.1 bar (8 oz) full-fat cream cheese, 1 cup powdered sugar, 2 teaspoons vanilla extract
- In a separate smaller bowl, beat the heavy whipping cream until stiff peaks form. Start on low speed and increase the speed as needed.1 cup heavy whipping cream
- Gently fold the whipped cream into the cream cheese mixture and stir gently just until combined. Mix in the yellow gel food coloring until evenly blended and your desired color is achieved.yellow food coloring gel
- Spread the yellow cheesecake layer over top the chilled crust in an even layer.
Make The Pudding Layer
- In a separate clean mixing bowl, whisk together the white chocolate instant pudding mix and half and half until it's combined and starts to thicken.1 box (3.3 oz) white chocolate instant pudding mix, 1½ cups half and half
- Stir in the orange gel food coloring, a little bit at a time, until your desired color is achieved. Spread the orange pudding layer over top the yellow cheesecake layer inside the pan.orange food coloring gel
Make The Whipped Cream Layer
- In a separate bowl using an electric hand mixer, or the bowl of a stand mixer, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form; about 4-5 minutes.1¼ cup heavy whipping cream, 1/3 cup powdered sugar, ½ teaspoon vanilla extract
- Spread the whipped cream over top the orange layer.
Refrigerate & Serve
- Cover the pan with a lid or plastic wrap, and refrigerate for at least 6-8 hours before serving. Once fully chilled, cut into squares and garnish the top of the lush dessert with candy corn right before serving. Enjoy!candy corn
Notes
- Half and half makes the pudding layer extra creamy, while also helping it set up thicker and more stable than lower-fat milks. I recommend sticking with the milks suggested in the recipe as it will help the no bake dessert set better and thicker.
- I highly suggest using gel food colorings because they provide a brighter and bolder color, without affecting the texture of the mixture too much (like liquid food colorings can do).
- This can easily be made the day before, up to 24 hours in advance! Just make sure you are not adding any garnishes on top of the lush until right before serving – if they are added too early, the candy corn will bleed and melt into the white whipped cream layer.
Nutrition
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