Ingredients
- 1 3/4 cups Oreo cookie crumbs (finely grind around 20 cookies in a food processor)
- 4 tablespoons butter, melted
- 1 package (8 ounce) cream cheese, softened
- 1 can (14 ounce) sweetened condensed milk
- 1 cup crushed hard peppermint candy (canes work well) – see Note below
- 1/2 cup mini chocolate chips
- 2 cups whipping cream, plus more for garnish
Instructions
- In a medium mixing bowl, stir together cookie crumbs and butter. Firmly press into the bottom of either a 9” springform pan or a 9 by 13-inch pan. Wrap with plastic wrap and refrigerate.
- Beat cream cheese at high speed with an electric mixer until fluffy. Add condensed milk and beat well. Stir in peppermint candy and chocolate chips.
- Using an electric mixer, whip the cream until peaks form and fold into the cream cheese mixture until no white streaks remain.
- Spoon filling into the prepared pan, smoothing the top. Don’t add garnishes yet. Cover and freeze until firm (at least 4 hours, preferably overnight).
- Remove from freezer shortly before serving (it melts fairly quickly!) and garnish the top or individual servings with whipped cream, crushed cookies or cocoa powder, and/or crushed peppermint candies.
Notes
Crushing candy canes:
1.Start with 9-9.5 ounces of candy canes or candies.
2. Unwrap the candy and place in a freezer-safe ziptop baggie that’s inside a second freezer baggie.
3. Using a rolling pin or meat tenderizing mallet, crush the peppermint into very small pieces.
4. You will notice that crushing the peppermint created a white/pale pink powder inside the bag. To remove the powder from the pieces you want to use for garnish, dump what’s in the baggie (both the pieces and powder) into a small bowl. Using your fingers, scoop up the larger pieces and allow the powder to fall back into the bowl. Remove the now-clean pieces that you want to use for the garnish (this way they are a bright red and white, without powder).
5. Fill a 1-cup measuring cup with the remaining crushed pieces and powder to use in the filling. Include the powder because, even though it looks white, it still has red coloring in it and will add to the color of the filling.
Make ahead: This dessert can be made up to 1 month ahead, well-wrapped and kept frozen.
Crust variation:
Crust variation: The crust can also be prepared with 1 1/2 cups chocolate wafer crumbs, 1/4 cup sugar, and 1/4 cup melted butter.
- Category: Frozen dessert
- Method: No Bake
- Cuisine: American