Step 1

Begin by crushing wafers in a Ziploc bag. Add melted butter and mix until well coated. Press onto the bottom of 9x13 dish.

Step 2

In a medium bowl, beat cream cheese, sugar, 2 tablespoons milk and peppermint extract until well blended. Fold in half of Cool Whip and mix well. Spread over crust.

Step 3

Make pudding by whisking milk and instant pudding in a bowl until thickened. Pour over cream cheese layer and refrigerate for at least 10 minutes.

Step 4

Top with remaining Cool Whip and refrigerate for at least 2 hours. Add crushed candy canes right before serving. ENJOY!