Description
An irresistible layered dessert that combines festive flavors with simple pantry ingredients, perfect for holiday gatherings.
Ingredients
Scale
- 1 package sugar cookie mix
- 1/2 cup butter, softened
- 1 egg
- Red food coloring
- 1/3 cup Andes Peppermint Crunch or crushed peppermints
- 8 oz cream cheese
- 1 cup powdered sugar
- 1 1/2 cups heavy cream or Cool Whip
- 5.1 oz instant white chocolate pudding mix
- 3 cups cold milk
- 1 cup white chocolate chips
- 1 tub (8 oz) Cool Whip, colored green
- Additional Andes Peppermint Crunch for topping
Instructions
- Preheat oven and prepare the cookie base by mixing sugar cookie mix, softened butter, flour, and egg. Add red food coloring and fold in peppermint. Spread into a greased 9×13 inch baking dish and bake until golden. Cool completely.
- Create the cream layer by beating cream cheese and powdered sugar until smooth. Whip heavy cream until soft peaks form and fold into the cream cheese mixture. Spread over the cooled cookie base.
- Make the pudding layer by whisking together pudding mix and cold milk until thickened. Pour over the cream layer and spread evenly.
- Finish with toppings by melting white chocolate and drizzling it over the pudding layer. Tint Cool Whip with green food coloring and spread over pudding. Top with additional peppermint crunch and refrigerate for at least 4 hours before serving.
Notes
For best results, chill each layer briefly before adding the next. Can be made a day ahead for improved flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Layering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg