The recipe for baker square candy cane pie is the best recipe of all time, the easiest recipe to make, and has won many awards. This dessert is easy to prepare and has a ton of flavor with about 1 minute of prep time.
This pie is perfect for that winter Christmas when you want some delicious sugar cookies with peppermint cream cheese filling topped off with chocolate frosting and gleaming white marshmallows! The buttery crust adds to the incredible taste.
How to make the recipe for baker square candy cane pie?
- Preparation Time: 10 Minutes
- Cooking Time: 40 Minutes
- Total time: 50 minutes
- Serving Size: 5
- Difficulty: Easy
Ingredients for the recipe for baker square candy cane pie
- 1 box of sugar cookie mix and ingredients listed on the back of the box (or homemade sugar cookie dough)
- 1 a 16-ounce container of cool whip
- 1 jar of cream cheese frosting
- 1 bag of white mini marshmallows (about a cup)
Directions for the recipe for baker square candy cane pie:
Step 1: Preheat oven to 350 degrees.
Step 2: Cut sugar cookie dough into 1-inch squares. Put on a greased cookie sheet.
Step 3: Bake sugar cookies completely, allowing time for cooling before assembling the pie, about 10-15 minutes.
Step 4: Spread 1 cup of cool whip onto the bottom of a 9-inch pie plate. Place half of the 1 by 16-ounce jar of cream cheese frosting onto the cool whip.
Step 5: Place 4-5 sugar cookie squares on the cream cheese frosting. Top with the remaining cup of cool whip.
Step 6: Top sugar cookies with 1/3 of white mini marshmallows. Then add 2 more layers of sugar cookies with 1/3 marshmallows between each layer. The unlimited toppings are 5 layers and can be mixed or all white if desired. Top with the remaining cup of cool whip.
Step 7: Place the pie in the fridge for 10 minutes before serving. I suggest you put aluminum foil on your pie plate, so it does not get messy when taking it out of the fridge.
Serve immediately.
Best 7 Nutrition Facts
| Nutrition | Amount |
|---|---|
| Calories | 441 |
| Fat | 15.1 g |
| Carbohydrate | 74.5 g |
| Fiber | Â 0.3 g |
| Protein | Â 2.9 g |
| Cholesterol | 8 mg |
| Sodium | Â 354 mg |
Conclusion
This recipe is amazing, and the best part is that you can make it at home. You can use whatever brand of sugar cookie mix or homemade sugar cookie dough. I haven’t found any substitutions for the Cool Whip, but it stays in the fridge for about 2-3 days and reheats well in the microwave.
