Candy Cane Cheesecake Poke Cake

I love making Poke cakes...and hubby loves my Baileys Poke Cake. With a sweet cheesecake filling, this flavorful cake with the minty crunch of the candy canes is a spectacular way to celebrate the holidays. Top with grated white chocolate for a delicious finish

2 3.4 oz boxes instant cheesecake pudding mix
3 cup half and half or whole milk
1 8 oz block cream cheese, softened
8 medium size candy canes crushed and divided
1 8 oz container frozen whipped topping, thawed or 3 cup fresh whipped cream
3 tablespoon grated 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 
• 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
• Sprinkle with the remaining crushed candy canes and grated while chocolate.
• Store chilled.

Recipe: Melissa's Southern Style Kitchen