Ingredients

The following ingredients have 9 Servings
  • 1 (8 ounce) package cream cheese, softened
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon pure peppermint extract
  • 1 (8 ounce) tub frozen whipped topping, thawed
  • 12 Andes Creme de Menthe Cookies, finely chopped (see note below)
  • Magic Shell, optional

Instruction

  • In a large bowl, with an electric mixer, beat the cream cheese and sugar on medium-high speed until smooth and creamy, about 3 minutes.
  • Add in the extracts and mix until well combined, scraping down the sides of the bowl as needed.
  • Using a rubber spatula, fold in the whipped topping until it is fully incorporated into the cream cheese mixture.
  • Fold in mint chocolate cookies.
  • Spoon the filling into a pastry bag or large zip-top bag. Snip enough of the end off the bag to allow you to pipe the mixture into your popsicle molds.
  • Once your molds are full, gently tap the popsicle mold base on the countertop to help release any air pockets.
  • Freeze according to the manufacturer's directions.
  • If desired, garnish each popsicle with Magic Shell and chopped cookies.
  • Tip: If you have an issue releasing your popsicles from the molds, run a little warm water along the sides of the molds, this will usually cause them to release with ease.