Mint Chocolate Chip No Bake Dessert Recipes

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NO BAKE MINT CHOCOLATE CHIP PIE



No Bake Mint Chocolate Chip Pie image

No Bake Mint Chocolate Chip Pie - a creamy mint pie with chocolate chips, topped with Andes mints, all in an Oreo crust! Such an easy no bake recipe for those hot days.

Provided by Erin S

Categories     Dessert Recipes

Time 20m

Number Of Ingredients 9

24 Oreo cookies, (2 rows)
5 Tablespoons butter, melted
1 (8 oz) package cream cheese
1 1/4 cup powdered sugar
1/2 teaspoon peppermint extract
6-8 drops green food coloring, (optional)
1 (8 oz) container Cool Whip
1/2 cup mini chocolate chips
1 cup chopped Andes mint candy

Steps:

  • In a blender or food processor, blend Oreo's to crumbs. Mix melted butter with crumbs. Pour into a 9 inch pie plate, and press to form a crust. Freeze until ready to use.
  • Mix together cream cheese and sugar until smooth. Mix in peppermint extract and food coloring. Mix until the color is well blended.
  • Fold in container of whipped cream. Add chocolate chips.
  • Pour filling into prepared crust. Sprinkle with chopped candy.
  • Place in fridge until ready to serve.

Nutrition Facts : Calories 515 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 27 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 228 milligrams sodium, Sugar 52 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

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  • Place cookies in a large resealable bag. Seal all but one inch of the bag and gently crush the cookies using a rolling pin. Pour melted butter into the bag and mix gently with your hands. Pour the crushed cookies into a 9x9” baking dish. Spread evenly over the bottom. (The crust will not completely join together as a pie crust will.)
  • Beat cream cheese in a large bowl with a hand mixer until smooth. Mix in sugar, vanilla and 1/4 teaspoon peppermint extract. Add more peppermint extract, up to 1/2 teaspoon total, as desired for your personal taste. Fold in 1/2 the container (about 1 1/2 cups) whipped topping. Fold in chocolate chips. Add green food coloring and gently stir to fold in the color. Spread the mint layer over the cookie layer.
  • Mix the pudding mix with the milk. Whisk for 30 seconds. Let sit for a few minutes until the pudding thickens, then spread over mint layer.
  • Top with the remaining whipped topping and sprinkle with additional chocolate chips or crushed cookies. Cover and chill at least 2 hours before serving. Eat within 3 days.


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