Festive chocolate and peppermint layers offer a cool, creamy, easy-to-make dessert fit for sharing with loved ones.
# Components:
→ Crust
01 - 36 chocolate sandwich cookies such as Oreos
02 - 6 tablespoons unsalted butter, melted
→ Chocolate Layer
03 - 1 package (3.9 ounces) instant chocolate pudding mix
04 - 2 cups cold whole milk
→ Peppermint Cream Cheese Layer
05 - 8 ounces cream cheese, softened
06 - 1 cup powdered sugar
07 - 1 teaspoon peppermint extract
08 - 2 cups whipped topping such as Cool Whip, thawed
09 - Red food coloring, a few drops if desired
→ Topping
10 - 2 cups whipped topping, thawed
11 - 1/3 cup mini chocolate chips
12 - 1/3 cup crushed peppermint candies or candy canes
# Method steps:
01 - Crush the chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a sealed bag and breaking with a rolling pin. Combine the crumbs with melted butter in a bowl until evenly moistened. Press the mixture firmly into the bottom of a 9x13-inch baking dish to create an even layer. Chill in the refrigerator while completing the next steps.
02 - In a mixing bowl, whisk together instant chocolate pudding mix and cold milk for about 2 minutes until thickened. Spread the chocolate pudding evenly over the chilled crust.
03 - In a separate bowl, beat cream cheese until smooth using an electric mixer or whisk. Add powdered sugar and peppermint extract; beat until well combined. Gently fold in the whipped topping and, if desired, stir in a few drops of red food coloring for a pink hue. Spread this mixture evenly over the chocolate layer.
04 - Spread the remaining whipped topping smoothly over the cream cheese layer. Sprinkle evenly with mini chocolate chips and crushed peppermint candies.
05 - Refrigerate for at least 4 hours, until the dessert is thoroughly set. Slice and serve chilled.
