Peppermint Dream Dessert

• Vegetarian

• Baking & Spices

  • 2 oz Baking chocolate, white
  • 1/2 cup Confectioners' sugar
  • 1 8 oz container Cool whip
  • 1/2 tsp Peppermint extract, pure

• Bread & Baked Goods

  • 1 3.4 oz- package Cheesecake

• Snacks

  • 1 14.3-oz package Oreo cookies

• Dairy

  • 4 tbsp Butter, unsalted
  • 4 oz Crew cheese
  • 1 1/2 cups Milk

• Desserts

  • 1 10 ounce package Andes peppermint crunch baking chips

Found on keyingredient.com

Ingredients

• 1 14.3-oz package Oreo cookies
• 4 tablespoons unsalted butter, melted
• 1 3.4 oz- package cheesecake instant instant pudding mix
• 1½ cups milk
• 4 ounces crew cheese, room temperature
• ½ cup confectioners sugar
• ½ teaspoon pure peppermint extract
• 1 8 oz container Cool Whip, divided
• 10 ounce package Andes peppermint Crunch Baking Chips, divided
• 2 ounces white baking chocolate, separated

Directions

• Directions In a blender or food processor, finely crush 20 of the Oreo cookies. In a medium bowl, mix together the melted butter and finely crushed cookies until well moistened. Press into an ungreased 8 X 8-inch baking dish. Place into freezer while mixing other layers, for at least a half hour. Using a grater, grate the white chocolate into a bowl. Mix the package of pudding mix with the 1 1/2 cups of milk in a small bowl and place into refrigerator to set. In a mixing bowl, beat cream cheese, peppermint extract and confectioners’ sugar. Fold in 1 cup of the Cool Whip and mix until well blended. Spread the cheesecake pudding over the Oreo crust. Evenly distribute half of the grated white chocolate and 1 cup of the baking chips over the pudding layer. Place dollops of cream cheese mixture over the top and with an offset spatula, gently spread to completely cover. Don't worry if the chocolate and baking chips become mixed in, it's all good. Sprinkle 1/2 cup of the Peppermint Baking chips evenly over the cream cheese layer. Spread remaining Cool Whip over the cream cheese. Refrigerate for at least two hours or freeze for one. Optional, in a plastic bag, break up 8 of the remaining Oreos. Sprinkle the remaining chocolate, peppermint baking chips and cookies, if desired over the top just before serving.
• In a blender or food processor, finely crush 20 of the Oreo cookies. In a medium bowl, mix together the melted butter and finely crushed cookies until well moistened. Press into an ungreased 8 X 8-inch baking dish. Place into freezer while mixing other layers, for at least a half hour. Using a grater, grate the white chocolate into a bowl. Mix the package of pudding mix with the 1 1/2 cups of milk in a small bowl and place into refrigerator to set. In a mixing bowl, beat cream cheese, peppermint extract and confectioners’ sugar. Fold in 1 cup of the Cool Whip and mix until well blended. Spread the cheesecake pudding over the Oreo crust. Evenly distribute half of the grated white chocolate and 1 cup of the baking chips over the pudding layer. Place dollops of cream cheese mixture over the top and with an offset spatula, gently spread to completely cover. Don't worry if the chocolate and baking chips become mixed in, it's all good. Sprinkle 1/2 cup of the Peppermint Baking chips evenly over the cream cheese layer. Spread remaining Cool Whip over the cream cheese. Refrigerate for at least two hours or freeze for one. Optional, in a plastic bag, break up 8 of the remaining Oreos. Sprinkle the remaining chocolate, peppermint baking chips and cookies, if desired over the top just before serving.