1-First Step: Gather and prep Preheat your oven to 375°F. Get a 9×13 baking dish ready by greasing it lightly or lining with parchment paper for easier removal. Measure all ingredients so you can move from crust to filling without pause. For best results, use very cold whole milk for the pudding and allow cream cheese to soften at room temperature for easier beating.

2-Second Step: Make the shortbread crust * In a medium bowl combine 1 cup all-purpose flour, 1/2 cup crushed pecans, and 1/4 cup granulated sugar. Stir to mix evenly. * Pour in 1/2 cup salted butter melted and stir until the dry ingredients are moistened and hold together when pressed. * Press the mixture firmly and evenly into the bottom of your 9×13 baking dish to form the shortbread crust. * Bake at 375°F for 10 minutes. Remove and let the crust cool completely before adding the cream cheese layer. Cooling the crust is important to keep layers neat.

3-Third Step: Prepare the peppermint cream cheese layer * In a mixer bowl, beat 8 ounces softened cream cheese until fluffy and smooth. This helps avoid lumps in the finished dessert. * Beat in 1 cup powdered sugar until fully incorporated and the mixture is silky. * Gently fold in 1 cup whipped topping to lighten the mixture, then stir in 1 teaspoon peppermint extract for mint flavor. * Spread the peppermint cream cheese layer evenly over the completely cooled shortbread crust. Smooth the top gently with a spatula.

4-Fourth Step: Make the chocolate pudding layer * Place two 6.8 ounce packets of chocolate instant pudding mix into a medium bowl. * Add 3 cups very cold whole milk and whisk for 2 minutes until the pudding starts to thicken. Using cold milk helps the pudding set to the proper consistency quickly. * Immediately spread the pudding over the peppermint cream cheese layer, smoothing it carefully to avoid disturbing the layer beneath.

5-Fifth Step: Finish and chill * Spoon or pipe 1/3 cup whipped topping over the chocolate pudding layer as the final light topping. * Sprinkle 1/4 cup chocolate shavings and 1/4 cup crushed candy canes evenly over the whipped topping. * Chill the dessert in the refrigerator for at least 2 hours so layers set and flavors meld. For best flavor and easier slicing, chill 4-6 hours or overnight.

6-Final Step: Serve Use a sharp knife dipped in hot water and wiped dry to cut clean slices. Serve chilled. This recipe yields 36 servings when cut into small squares for parties or large gatherings.