Ingredients

The following ingredients have 18 Servings
  • 36 cookies 1 package Oreo cookies (do not remove cream centers)
  • 6 tablespoons butter (melted)
  • 8 oz cream cheese (softened)
  • 1 cup powdered sugar
  • 1 teaspoon peppermint extract
  • Green food dye
  • 12 oz tub whipped topping (thawed)
  • 6.8 ounces instant chocolate pudding (2 3.4-oz boxes)
  • 3 1/4 cups milk
  • 1/4 cup crushed mint chocolates (for garnish)

Instruction

  • Crush the Oreos in a food processor, or place in resealable bag and crush with a rolling pin. Mix with melted butter and press into the bottom of a 13x9 pan; set aside.
  • Beat together cream cheese, powdered sugar and peppermint until creamy. Fold in 1 cup of the whipped topping. Add green food dye until desired color is achieved. Spread over Oreo crust.
  • In a separate bowl, whisk together pudding mixes and milk for 2 minutes until thick. Pour over cheesecake in an even layer.
  • Top with remaining whipped topping, using a spatula to smooth the top layer. Garnish with chopped mint chocolates. Cover and refrigerate for at least 4 hours before serving.