Description
A delightful layered dessert combining chocolate and peppermint flavors, perfect for holiday gatherings.
Ingredients
Scale
- 2 cups crushed chocolate sandwich cookies (Oreos, no filling removed)
- 5 tbsp melted butter
- 1 ½ cups chocolate chips (semi-sweet preferred)
- ¾ cup heavy cream
- 2 tbsp butter
- 1 tsp vanilla extract
- 8 oz (225g) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups heavy cream, whipped OR 2 cups whipped topping
- ¾ cup crushed candy canes
- 2 cups whipped cream or whipped topping
- Extra crushed candy canes for garnish
- Whipped cream swirls for garnish
Instructions
- Combine crushed cookies and melted butter until evenly coated. Press firmly into the bottom of a parchment-lined 9×9 or 9×13 pan. Refrigerate for 15–20 minutes.
- Heat heavy cream until steaming (don’t boil). Pour over chocolate chips in a heatproof bowl. Let sit 2 minutes, then whisk until smooth. Add butter and vanilla; whisk until glossy. Spread evenly over the chilled crust. Chill 20–30 minutes until slightly firm.
- Beat cream cheese until smooth. Add powdered sugar and vanilla; beat until creamy. Fold in whipped cream gently to keep it fluffy. Stir in crushed candy canes. Spread evenly over the chilled chocolate layer. Refrigerate another 20 minutes.
- Spread whipped topping or whipped cream over the peppermint layer.
- Refrigerate the dessert for at least 4 hours or overnight for clean layers. Before serving, add extra crushed candy canes and whipped cream rosettes.
Notes
- For a richer chocolate flavor, use dark chocolate chips.
- Ensure the cream cheese is softened for easy mixing.
- Can be made a day in advance for convenience.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg