Ingredients: |
Ingredients: For the Crust:
1 package (16 oz) Oreo cookies (or chocolate sandwich cookies)
¼ C unsalted butter (melted)
For the Mint Cream Layer:
8 oz cream cheese (softened)
½ C. powdered sugar
1 tsp. peppermint extract
Green food coloring (optional, for a vibrant look)
1 container (8 oz) whipped topping (like Cool Whip, thawed)
For the Chocolate Layer:
1 C. hot fudge sauce (store-bought or homemade)
For the Topping:
Whipped cream
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Directions: |
Directions:Step 1: Make the Crust - Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
Mix the cookie crumbs with melted butter until the mixture resembles wet sand.
Press the mixture evenly into the bottom of an 8x8-inch baking pan or dish. Chill in the refrigerator while preparing the next layer.
Step 2: Prepare the Mint Cream Layer - In a large mixing bowl, beat the softened cream cheese, powdered sugar, and peppermint extract until smooth and creamy. Add a few drops of green food coloring if desired. Gently fold in the whipped topping until fully combined and light green in color. Spread the mint cream mixture evenly over the chilled crust. Return the pan to the refrigerator.
Step 3: Add the Chocolate Layer - Warm the hot fudge sauce slightly (if needed) to make it easier to spread. Drizzle the fudge sauce evenly over the mint cream layer. Use a spatula to gently spread it into an even layer.
Step 4: Chill and Garnish - Chill the dessert in the refrigerator for at least 2–3 hours , or until set. Before serving, top with additional whipped cream, crushed Andes mints, and sprinkles for a festive finish.
Step 5: Serve and Enjoy |
This recipe for Shamrock Shake Lasagna is from