Ingredients
- 36 chocolate sandwich cookies (about 14.3 oz package)
- 6 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- ¾–1 tsp peppermint extract, to taste
- 1 tsp vanilla extract
- 1–2 drops green gel food coloring (optional)
- 8 oz whipped topping, thawed, divided (4 oz mint layer, 4 oz top)
- 2 boxes instant chocolate pudding mix (3.9 oz each)
- 3 cups cold whole or 2% milk
- ½ cup mini chocolate chips
- 6 mint crème sandwich cookies, chopped (optional garnish)
- ½ cup chocolate chips (for ganache, optional)
- ¼ cup heavy cream (for ganache, optional)
Equipment
- 9×13 pan
- hand mixer
- rubber spatula
- mixing bowls
Method
- Pulse cookies into fine crumbs. Stir in melted butter. Press into a 9×13 pan; chill 10 minutes.
- Beat cream cheese smooth. Mix in powdered sugar, peppermint, vanilla, and a drop of green. Fold in 4 oz whipped topping. Spread over crust; chill 10 minutes.
- Whisk pudding mixes with cold milk for 2 minutes until thick. Spread over mint layer.
- Spread remaining 4 oz whipped topping. Sprinkle mini chips and chopped cookies.
- Warm cream to steaming, pour over chocolate chips, rest 2 minutes, whisk smooth. Drizzle over top (optional).
- Cover and refrigerate at least 4 hours or overnight. Slice and serve.
Nutrition
Calories: 370kcalCarbohydrates: 40gProtein: 4gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 280mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 400IUCalcium: 80mgIron: 2mg
Notes
Subs: Use gluten-free sandwich cookies if needed. Swap whipped topping with homemade whipped cream (2 cups heavy cream + ¼ cup powdered sugar).
Mint Control: Start with ¾ tsp peppermint, chill, and taste before adding more.
Alternate Build: Bake a thin 9×13 brownie as the base, cool, then continue with mint and pudding layers.
Storage: Refrigerate up to 4 days or freeze slices up to 2 months.
Equipment: 9×13 pan, hand mixer, rubber spatula.
Mint Control: Start with ¾ tsp peppermint, chill, and taste before adding more.
Alternate Build: Bake a thin 9×13 brownie as the base, cool, then continue with mint and pudding layers.
Storage: Refrigerate up to 4 days or freeze slices up to 2 months.
Equipment: 9×13 pan, hand mixer, rubber spatula.
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