No Bake Peppermint Cheesecake Mousse

• Vegetarian

• Baking & Spices

  • 1 Box Cheesecake instant pudding mix
  • 8 oz Cool whip whipped topping, Creamy
  • 2 Drops Food coloring, red
  • 1/2 tsp Peppermint extract
  • 1 Box White chocolate instant pudding mix

• Snacks

  • 5 oz Nabisco famous chocolate wafers

• Dairy

  • 2 tbsp Butter
  • 8 oz Cream cheese
  • 2 cups Whole milk

Found on bakingbeauty.net

Description

Ingredients

• 5 Ounces Nabisco Famous Chocolate Wafers
• 2 Tablespoons Butter, Melted
• 1 Box White Chocolate Instant Pudding mix
• 1 Box Cheesecake Instant Pudding Mix
• 2 Cups Whole Milk
• 8 Ounces Cream Cheese, Softened
• ½ Teaspoon Peppermint Extract
• 8 Ounces Extra Creamy Cool Whip Whipped Topping
• 2 Drops Red Food Coloring (If desired)

Directions

• Place Nabisco Famous Chocolate Wafers in a large baggie. Crush with a rolling pin. (You could also use a food processor if you have one).
• In a small bowl, stir crushed cookies with melted butter until combined. Spoon into individual serving cups.
• In a large bowl, combine milk and white chocolate pudding mix. Mix until combined. Set aside.
• In another large bowl, beat cream cheese until light and fluffy.
• To your cream cheese, add white chocolate pudding mix, DRY cheesecake pudding mix, peppermint extract, and food coloring. Fold in whipped topping.
• Beat until combined. Refrigerate for 1-2 hours or until set.
• Pipe or spoon into dishes over top of the cookie crust.
• Garnish with additional cookies, or crushed candy canes if desired.