Holiday Peppermint Desert
Combine together: crushed chocolate sandwich cookies, melted butter and
sugar. Spread into bottom of a 13x9 baking
pan. Refrigerate at least 30 minutes.
With electric mixer beat cream cheese.
Add in sugar, milk, non dairy whipped topping and crushed candy canes, mix
until combined. Spread over cookie layer. Refrigerate.
Beat pudding mixes with cold milk for 2 minutes. Let stand for 5 minutes. Spread over top of cream cheese layer. Refrigerate at least 30 minutes.
Spread remaining non-dairy whipped topping over chocolate pudding layer.
Refrigerate a minimum of 4 hours.
Just prior to serving drizzle with Torani
Dark Chocolate syrup and crushed candy canes.
Tip:
• Add crushed candy canes just prior to serving or they will ooze into the top layer.
• Use an 8 oz tub of non-dairy whipped topping, it is divided between 2 of the layers.
• Big fan of peppermint flavor? Add in 1/2 t peppermint extract to the cream cheese layer.
• Refrigerate remaining dessert immediately after serving.
Layer 1:
1 1/2 cups (approximately 20) chocolate sandwich cookies, crushed
1/4 cup butter, melted
2 T sugar
Layer 2:
8 oz cream cheese, softened
1/3 cup sugar
2 T milk
1 1/4 cups non-dairy whipped topping
1/4 cup candy canes, crushed
Layer 3:
2 3.9 oz packages chocolate instant pudding
3 cups milk
Layer 4:
1 3/4 cup non-dairy whipped topping
Topping:
2 oz Torani Dark Chocolate Sauce
1/4 cup candy canes, crushed
Dave Pierce
014-07-02
Norwalk CT
N
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