Prepare the Cakes: Unwrap the Little Debbie Christmas Tree Cakes. Cut each cake into 2-3 pieces (or simply break them up by hand) and arrange them in a single layer at the bottom of a 9×13 inch glass baking dish. Try to cover the bottom as evenly as possible.
Make the Pudding Mixture: In a large mixing bowl, combine the softened cream cheese, instant vanilla pudding mix, instant white chocolate pudding mix, and cold milk. Beat with an electric mixer on medium speed until smooth and well combined, about 2-3 minutes. If using, add the powdered sugar now and mix until incorporated.
Fold in Cool Whip: Gently fold in half of the thawed Cool Whip into the pudding mixture until no streaks remain. This will create a light and airy, yet rich, creamy filling.
Layer the Dessert: Carefully spoon the creamy pudding mixture over the layer of Christmas Tree Cake pieces in the baking dish. Use a spatula to spread it evenly from edge to edge.
Add More Cool Whip: Spread the remaining half of the Cool Whip over the pudding layer, creating a smooth, fluffy top. This adds another layer of light, creamy texture.
Decorate: Generously sprinkle the red, green, and white Christmas sprinkles over the top of the Cool Whip layer. Feel free to add extra festive sprinkles like green tree shapes for an even more holiday look.
Chill: Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the dessert to set and the flavors to meld. Chilling is essential for the best texture and easy serving.
Serve: Once thoroughly chilled, cut the Christmas Tree Cake Delight into squares and serve. Enjoy this festive and easy no-bake holiday treat!
Prep time: 20 minutes
Cook time: 0 minutes
Total time: 4 hours 20 minutes
Servings: 12-16 servings
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