Description
A festive layered dessert featuring a cookie base, creamy layers, and colorful toppings, perfect for holiday gatherings.
Ingredients
Scale
- 1 package sugar cookie mix
- 1/2 cup softened butter
- 1 cup all-purpose flour
- 1 large egg
- Red food coloring
- 1/3 cup Andes Peppermint Crunch or crushed peppermints
- 8 oz cream cheese
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 package instant white chocolate pudding mix
- 2 cups cold milk
- 1 cup white chocolate chips
- 2 cups Cool Whip
- Green food coloring
- Mint chips for garnish
Instructions
- Prepare the cookie base: Preheat the oven and combine sugar cookie mix, butter, flour, and egg until well blended. Add red food coloring to achieve desired shade. Mix in Andes Peppermint Crunch and spread in a greased 9×13 inch baking dish. Bake as directed until golden brown and cool completely.
- Create the cream layer: Beat cream cheese and powdered sugar until smooth. Whip heavy cream to soft peaks and fold into the cream cheese mixture. Spread over the cooled cookie base.
- Make the pudding layer: Whisk pudding mix with cold milk until thickened. Pour over the cream layer and spread evenly.
- Finish with toppings: Melt white chocolate and drizzle over pudding. Color Cool Whip with green food coloring and spread over the pudding. Top with remaining peppermint crunch and mint chips. Refrigerate for at least 4 hours before serving.
Notes
For best results, chill layers before assembly to prevent bleeding.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Layering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 30mg