Ingredients
- 24 chocolate sandwich cookies, finely crushed
- 5 tablespoons unsalted butter, melted
- 225 g (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
- 1 1/2 cups whipped topping
- 4–6 drops green food coloring
- 1/2 cup milk
- Optional: whipped cream for topping
- Optional: chocolate shavings or crushed cookies for garnish
Instructions
- In a bowl, mix the crushed chocolate cookies with melted butter until it resembles wet sand.
- Press the mixture firmly into a pie dish to form the crust and refrigerate for at least 20 minutes.
- In a large bowl, beat the softened cream cheese until smooth.
- Add powdered sugar and mix until fully combined.
- Stir in peppermint extract and milk, mixing until smooth.
- Gently fold in the whipped topping to keep the mixture light and airy.
- Add green food coloring and mix until the desired color is reached.
- Pour the filling into the chilled crust and spread evenly.
- Refrigerate for at least 4 hours or until fully set.
- Top with whipped cream and chocolate garnish before serving if desired.
Notes
- Do not overmix after adding whipped topping to maintain a fluffy texture.
- Adjust peppermint extract carefully to avoid overpowering the flavor.
- Chill overnight for best consistency and flavor.
- Use graham crackers or chocolate biscuits as an alternative crust.
- Add mini chocolate chips for extra texture.
- Low-fat cream cheese and light whipped topping can be used for a lighter version.
- Store covered in the refrigerator for up to 3 days.
- Freeze for up to 1 month and thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 25 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
