Frozen Thin Mint Cheesecake

• Vegetarian

• Baking & Spices

  • 1 container Cool whip
  • 1 Food coloring, green
  • 2 tsp Peppermint extract

• Snacks

  • 1 package Mint cookies, Thin

• Dairy

  • 1 can Condensed milk, sweetened
  • 1 package Cream cheese

Found on chelseasmessyapron.com

Description

Directions

• Lightly spray a 9-inch springform pan with non-stick spray. Set aside.
• In a food processor or blender pulse the entire package of thin mint cookies until fine crumbs.
• Press the crumbs into the bottom of the pan. This will take a little bit of patience because but spread them evenly along the bottom, Press them down with the back of a spatula.
• In the same bowl (less dishes!) you used to make the crust, put in the cream cheese. Using hand mixers, mix the cream cheese for about 3-4 minutes or until very creamy. Slowly add in the sweetened condensed milk and continue to mix with the hand mixers for another 2-3 minutes.
• Using a spatula scrape down the sides and continue to mix for another minute.
• Mix in the peppermint extract and food coloring. Do as much food coloring as you want until you reach the desired color you want your cheesecake to be.
• With the spatula, fold in the cool whip until it is completely incorporated. Be careful to not overmix the cool whip with the rest of the ingredients.
• Freeze overnight or for at least 8 hours.
• Serve directly from the freezer and return to the freezer as soon as you are finished serving. It is like ice cream and will melt easily and quickly!
• Optionally garnish by spraying dollups of whipped cream around the outside. Cut some thin mints in half with a knife and stick the cookies into the whipped cream.