Description
An irresistible layered dessert blending cookie crunch, creamy cheesecake, white chocolate pudding, and peppermint for a festive holiday treat.
Ingredients
Scale
- 1 package sugar cookie mix
- ½ cup butter, softened
- 1 egg
- Red food coloring
- ⅓ cup Andes Peppermint Crunch or crushed peppermints
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 cup heavy cream
- 1 package instant white chocolate pudding mix
- 2 cups cold milk
- White chocolate chips, melted
- Green food coloring
- 1 cup Cool Whip
- Additional peppermint crunch for topping
Instructions
- Preheat the oven according to the sugar cookie mix package instructions. Mix together sugar cookie mix, softened butter, egg, and red food coloring until well blended. Fold in Andes Peppermint Crunch and spread evenly into a greased 9×13 inch baking dish. Bake until golden and cool completely.
- In a mixing bowl, beat cream cheese and powdered sugar until smooth. Whip the heavy cream to soft peaks and gently fold it into the cream cheese mixture. Spread this over the cooled cookie base.
- Whisk white chocolate pudding mix and milk until thickened. Pour over the cream layer and spread evenly.
- Melt white chocolate chips and drizzle over the pudding layer. Mix green food coloring into Cool Whip and spread over the pudding. Top with remaining peppermint crunch. Refrigerate for at least 4 hours before serving.
Notes
Add toppings right before serving for maximum crunch. Chill overnight for the best texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 25g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg