Ingredients
Layer of red cookies:
1 package of 17.5 ounce sugar cookies.
½ cup 1 stick of butter, softened but not melted
2 tablespoons of flour
1 large egg
⅓ cup crunchy Andean mint or crushed mints
Red food coloring
Layer of white cream cheese:
1 box of 8 ounces of cream cheese
1 cup of powdered sugar
1 teaspoon of mint extract
1 cup of heavy whipped cream
Layer of Green Pudding:
2 boxes of 3.3 ounces of instant white chocolate pudding mix
3 cups of cold milk
½ cup of melted white chocolate chips
Green food coloring
Topping:
2 cups of cold whip
¼ cup Andes Peppermint Crunch
¼ cup of mint chips
Instructions
Layer of red cookies:
Preheat the oven to 350°. Line a 9 “x13” pan with parchment paper and spray with a non-stick spray.
In a large bowl, add the sugar cookie mixture, butter, flour and egg mixture well. When well combined, add the Andean Mint Crunch and mix.
Add red food coloring little by little until you have a nice Christmas red.
To get a thick crust, add all the dough to the pan and spread it evenly, pressing down. If you want a slightly thinner crust, divide the dough in half and press half of the dough into the bottom of the pan. The other half can be used for cookies.
Place them in the oven and bake for 20 minutes until the edges are lightly browned. For the thinner version, you may have to remove it in 15 minutes.
Cool completely before adding layers.
Layer white cream cheese:
Using a mixer, beat cream cheese, powdered sugar and mint extract in a large mixing bowl.
When well mixed, gradually add thick cream and whisk until stiff peaks form.
Spread evenly over the layer of cooled cookies. Place them in the refrigerator or freezer for 30 minutes to help establish the layer.
Green Pudding Layer:
Using a mixer, beat both pudding boxes and milk in a large mixing bowl. Beat until thickened.
Add the melted white chocolate chips and beat until combined.
Add the green food coloring slowly until you are happy with the color.
Sprinkle over the white layer and place back in the freezer or refrigerator for another 10 minutes.
Dressing:
Spread a cold whip on the green layer and sprinkle the crisp Andean mint on top. Sprinkle mint chips around the top.
Store in refrigerator or freezer until ready to serve.
Notes
It can be stored in the refrigerator for up to a week or in the freezer for a month. Be sure to wrap it tightly in plastic before storing. If stored in the freezer, it can be served as a frozen dessert (the base of the cookies can be very hard when frozen), or left to rest for 20 minutes before serving a softer dessert.