The first layer of these dreamy bars starts with a simple Oreo cookie crust followed by a peppermint cream cheese layer, a chocolate fudge pudding layer, and lastly, creamy whipped topping.
4.6ouncesAndes mints candieschopped and divided - about 26 candies
Thickened Whipped Cream
6ouncescream cheeseat room temperature
1/2cupconfectioners sugar
2teaspoonspure vanilla extract
1 1/2cupsheavy whipping cream
Peppermint Cream Cheese Layer
8ouncescream cheeseat room temperature
1/2cupconfectioners sugar
1/2teaspoonpeppermint extract
10-12dropsgreen food coloringor more as needed
1cupthickened whipped cream
Chocolate Pudding Layer
5.9ouncesinstant chocolate fudge pudding mix1 large box
2cupswhole milk
1cupthickened whipped cream
Instructions
To Make the Crust
Line an 8x8 inch baking pan with parchment paper so that the edges come up on the side. Spray with vegetable oil coating.
Place Oreos into a food processor and pulse to finely grind into crumbs. You can also do this by placing cookies in a plastic bag and smashing them with a rolling pin.
Add the melted butter to the cookie crumbs and mix well.
Place the 3⁄4 of the crumb mixture into the prepared baking pan and pat down firmly, spreading to all of the edges. A measuring cup provides a solid surface when compacting the crumbs.
Put the pan into the freezer to set for a minimum of 30 minutes.
Thickened Whipped Cream
In a mixing bowl, beat the cream cheese with the confectioners’ sugar and vanilla until soft and creamy. Add the heavy whipping cream and beat until stiff peaks form. Store in refrigerator until ready to use.
Peppermint Cream Cheese Layer
In a mixing bowl, beat the cream cheese until smooth. Add the confectioners’ sugar, peppermint extract and green food coloring. Beat until thoroughly combined, scraping down the sides and bottom of the mixing bowl. If desired, add more green food coloring until desired saturation is reached. Fold in one cup of the thickened whipped cream.
Chocolate Pudding Layer
In a mixing bowl, mix together the chocolate fudge pudding and milk until thickened. Place into the refrigerator to set.
Assembly
Evenly distribute 2/3 the chopped Andes mints on top of the Oreo crust.
Place dollops of the peppermint cream cheese on top of the chopped Andes Mints, and gently spread to the edges of the pan.
Gently spread dollops of chocolate pudding on top of the cream cheese layer.
Place dollops of the remaining thickened whipped cream over the pudding and gently spread it.
Place pan into the refrigerator for a minimum of two hours to set.
A half hour before serving, place the pan into the freezer. This will allow it to be sliced easily.
When ready to serve, lift the bars out of the pan by the parchment paper.
Sprinkle the remaining chopped Andes Mints and chopped Oreos on top.
Peel the parchment away from the sides and slice with a large knife. I find it easiest to slice them when the knife has been placed under some warm running water and then dried.
Notes
Make sure your cream cheese is at room temperature for both the whipped cream and the peppermint cream cheese layer so you don't end up with any lumps and it's easier to incorporate into the other ingredients. To do so, slice it into cubes and allow it to rest at room temp for around 30 minutes.
The mint Oreo cookies make the bars extra minty, but if desired, you can substitute with regular Oreo cookies.