Mint Chocolate No-Bake (Print Version)
# Ingredients:
→ Oreo Cookie Base
01 -
6 tablespoons melted unsalted butter
02 -
20 crushed Oreo cookies
→ Minty Chocolate Filling
03 -
1 (8 oz) tub whipped topping, slightly softened
04 -
5 regular-sized milk chocolate Hershey bars (1.55 oz each)
05 -
3-4 green food coloring drops
06 -
¼ teaspoon peppermint extract
→ Toppings
07 -
3 crushed Oreo cookies
08 -
3 crushed candy canes
09 -
1 cup heavy cream
10 -
3 tablespoons powdered sugar
# Instructions:
01 -
In a food processor, blend Oreo cookies into fine crumbs. Stir in melted butter, then press the mix into the bottom and along the edges of a 9-inch pie plate.
02 -
Melt chocolate bars using a microwave or a heat-safe bowl over simmering water. Separate whipped topping into two portions. Blend one portion with melted chocolate until smooth.
03 -
Using the second whipped topping portion, gently fold in the green coloring and mint extract until you get an even color.
04 -
Spread the chocolate mix on the crust first, then carefully layer the mint mixture on top. Let it set by refrigerating for several hours or popping it in the freezer for a couple of hours.
05 -
Whip heavy cream with powdered sugar until it holds stiff peaks. Pipe the whipped cream along the edge of the pie, then sprinkle with crushed Oreos and candy canes before slicing.
# Notes:
01 -
Prep it up to two days early.
02 -
Keep it stored in the fridge, covered.