115.25 ozbox white or yellow cake mix, plus ingredients to prepare (eggs, water, oil)
23.4 ozboxes instant cheesecake pudding mix
3cuphalf and half or whole milk
18 ozblock cream cheese, softened
8medium size candy canescrushed and divided
18 ozcontainer frozen whipped topping, thawed or 3 cup fresh whipped cream
3tablespoongrated white chocolate
Prepare the cake per the directions in a 13 x 9-inch cake pan. Test the center for doneness with a toothpick.
While the cake bakes, use a hand mixer to beat together both boxes of cheesecake pudding mix and half & half. Beat for 2 minutes or until it begins to thicken.
Add the cream cheese and beat until smooth. By hand mix in the crushed candy canes reserving ¼ cup for garnishing. Stir well until the mixture becomes a pale pink.
When the cake is done, remove from the oven and poke large holes all over the cake using the back of a wooden spoon or similar. Spread the cheesecake filling over the cake gently pressing into the holes. Cool completely.
Frost the top with whipped topping and sprinkle with the remaining crushed candy canes and grated while chocolate.