Ingredients

The following ingredients have 8 Servings
  • 24 Oreo cookies (crushed into fine crumbs (about 2 cups of crumbs))
  • ¼ cup unsalted butter, melted
  • 8 ounces cream cheese (at room temperature)
  • 1 cup powdered sugar
  • ¼ teaspoon peppermint extract
  • 4 drops green food coloring
  • 8 ounce container Cool Whip
  • 4.67 ounce package Andes Chocolate Mints, unwrapped and finely chopped (about 1 cup)

Instruction

  • In a small bowl, stir together the Oreo crumbs with the melted butter until all of the crumbs are evenly moistened. Turn the crumbs out into a 9-inch pie plate and, using your fingers, press into an even layer on the bottom and up the sides of the pie plate. Refrigerate while you prepare the filling.
  • Using an electric mixer, beat the cream cheese and powdered sugar on medium speed until light and fluffy, 2 to 3 minutes. Add the peppermint extract and green food coloring and beat until the food coloring is thoroughly incorporated, about 1 minute. Using a rubber spatula, fold the Cool Whip into the cream mixture, then stir in the chopped Andes Mints.
  • Turn the mixture out into the chilled crust and smooth into an even layer. Refrigerate for at least 1 hour before serving. Leftovers can be stored in the refrigerator, covered with plastic wrap, for up to 4 days.