Peppermint Oreo Cheesecake

• Baking & Spices

  • 16 oz Cool whip
  • 1/2 tsp Peppermint extract
  • 2 tsp Shortening
  • 1/4 cup Sugar
  • 1 tsp Vanilla extract

• Snacks

  • 3 cups Oreo cookie crumbs

• Dairy

  • 1/2 cup Butter
  • 2 8 ounce packages Cream cheese

• Desserts

  • 2 cups Andes peppermint crunch chips

Found on insidebrucrewlife.com

Description

Directions

• Combine the Oreo cookie crumbs and melted butter. Press firmly into the bottom of a 9x13 baking dish. Refrigerate while making the filling.
• Beat the cream cheese, sugar, and extracts until creamy.
• Place 1 cup Andes Peppermint Crunch Chips and shortening in a microwave safe bowl. Heat for 1 minute. Stir. Heat for an additional 30 seconds. Stir until melted and creamy.
• Pour the melted chips into the cream cheese mixture. Beat immediately until the melted chips are combined with the cream cheese. Fold in 8 ounces of Cool Whip until mixed in. Spoon the cheesecake evenly over the crust.
• Spread the remaining 8 ounces of Cool Whip over the top of the cheesecake. Sprinkle with the remaining Andes pieces. Refrigerate for 1-2 hours to set up. Cut into 24 squares. Refrigerate in a sealed container.