Ingredients
The following ingredients have 1 Servings
- 1 14.3- ounce package Oreo cookies - you'll need 20 of them and will use the whole cookie
- 4 tablespoons unsalted butter (melted)
- 1 3.4- ounce package White Chocolate OR Cheesecake instant pudding mix (we liked it better with the White Chocolate)
- 1 1/2 cups milk
- 4 ounces cream cheese (room temperature)
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon pure peppermint extract
- red food coloring
- 1 8- ounce container Cool Whip (divided)
- 10- ounce package Andes Peppermint Crunch Baking Chips (divided)
- 2 ounces white baking chocolate (separated)
Instruction
- In a blender or food processor, finely crush 20 of the Oreo cookies.
- In a medium bowl, mix together the melted butter and finely crushed cookies until well moistened.
- Press into an ungreased 8 X 8-inch baking dish or line the pan with parchment for easy removal and cutting of the bars.
- Place into freezer while mixing other layers, for at least a half hour.
- Using a grater, grate the white chocolate into a bowl.
- Mix the package of pudding mix with the 1 1/2 cups of milk in a small bowl and place into refrigerator to set.
- In a mixing bowl, beat cream cheese, peppermint extract and confectioners’ sugar.
- Fold in 1 cup of the Cool Whip and mix until well blended.
- Add red food coloring one drop at a time until the desired hue is reached.
- Place dollops of the cream cheese mixture on top of the Oreo crust and gently spread.
- Evenly distribute half of the grated white chocolate and 1 cup of the baking chips over the cream cheese layer.
- Place dollops of pudding over the top and with an offset spatula, gently spread to completely cover.
- Spread remaining Cool Whip over the pudding.
- Refrigerate for at least two hours or freeze for one.
- Optional, in a plastic bag, break up 8 of the remaining Oreos.
- Sprinkle the remaining chocolate, peppermint baking chips and cookies, if desired over the top just before serving.
