NO-BAKE MINT CHIP LUSH
These reminded my husband of a cookie his late mom used to make him. He was so happy with this recipe. These are his new favorite :) I cooked them much longer than the recipe calls for and I added nonfat milk. When the oreo were nice and soft, I pressed the first half into the pan firmly, then after I added the chocolate I lightly pressed the oatmeal that goes on top into the chocolate. I had very minimal crumbling
These were sooo tasty. And ridiculously easy to make. Everybody loved them. I made them with 1/2 teaspoon peppermint extract and they came out perfectly.
20 Oreo cookies
2 tablespoons unsalted butter, melted
8 ounces cream cheese (regular or low-fat)
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4-1/2 teaspoon peppermint extract
1 (8 ounce) container whipped topping (regular, light, or fat-free) *you can substitute about 3 cups freshly whipped cream, see note*
1/2 cup mini chocolate chips
1 (approx. 3.4 ounce) box instant chocolate pudding mix
1 1/4 cups nonfat milk
5-7 drops green food coloring
Additional mini chocolate chips or crushed cookies topping
- Place cookies in a large resealable bag. Seal all but one inch of the bag and gently crush the cookies using a rolling pin. Pour melted butter into the bag and mix gently with your hands. Pour the crushed cookies into a 9x9” baking dish. Spread evenly over the bottom. (The crust will not completely join together as a pie crust will.)
- Beat cream cheese in a large bowl with a hand mixer until smooth. Mix in sugar, vanilla and 1/4 teaspoon peppermint extract. Add more peppermint extract, up to 1/2 teaspoon total, as desired for your personal taste. Fold in 1/2 the container (about 1 1/2 cups) whipped topping. Fold in chocolate chips. Add green food coloring and gently stir to fold in the color. Spread the mint layer over the cookie layer.
- Mix the pudding mix with the milk. Whisk for 30 seconds. Let sit for a few minutes until the pudding thickens, then spread over mint layer.
- Top with the remaining whipped topping and sprinkle with additional chocolate chips or crushed cookies. Cover and chill at least 2 hours before serving. Eat within 3 days.
You can use whipped cream in place of the whipped topping but then the dish needs to be prepared and served in the same day. The whipped cream will weep a little as the dish sits, so it's best eaten the same day it's made.
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