In a food processor, add the cookies and pulse until they resemble fine crumbs. To the cookie crumbs, add the melted butter and pulse until well mixed.

Press the mixture firmly into the bottom of a 9x13 inch casserole dish. Place it in the refrigerator to chill while you prepare the next layer.

In a large mixing bowl, beat the softened cream cheese with the powdered sugar and peppermint extract until smooth. Gently fold in the thawed frozen whipped topping and crushed peppermint candies until fully incorporated.

Spread the peppermint cream layer evenly over the chilled crust. Return to the refrigerator to set while you prepare the next layer.

In a large mixing bowl, combine the instant vanilla pudding mix and cold milk. Whisk for 2 minutes until the pudding starts to thicken. If desired, add the food coloring and blend just until mixed.

Pour the vanilla pudding over the peppermint cream layer in the casserole dish. Return to the refrigerator. Refrigerate the Candy Cane Lush for at least 1-2 hours before serving to allow the layers to set.

Just before serving, spread the thawed frozen whipped topping over the vanilla pudding layer in the casserole dish. Sprinkle the top with additional crushed peppermint candies or candy cane pieces for a festive touch.

Slice and serve chilled. Enjoy the delightful layers of peppermint and vanilla in this festive and delicious dessert!