CHOCOLATE AND PEPPERMINT STRIPED DELIGHT
This Chocolate And Peppermint Striped Delight comes together in minutes, and it’s great to make a day or two ahead of time. When I’m preparing a holiday meal or having friends and family over, I like to have dessert prepared and ready to go ahead of time, letting me focus on the meal and our company. This dessert is perfect for that. You can even have the kids help you make this one, it’s that simple!
Ingredients
- 35 Chocolate Sandwich Cookies if you can find a peppermint or candy cane version, you can use those!
- 6 Tbsp. butter melted
- 1 pkg. 8 oz. PHILADELPHIA Cream Cheese, softened
- 1/4 cup sugar
- 1/4 cup finely crushed candy canes
- 2 Tbsp. cold milk
- 1 tub 12 oz. COOL WHIP Whipped Topping, thawed, divided
- 2 pkg. 3.9 oz. each JELL-O Chocolate Instant Pudding
- 3-1/4 cups cold milk
- 1/4 cup coarsely crushed candy canes
Instructions
- PROCESS cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
- BEAT cream cheese, sugar, and 2 Tbsp. milk in medium bowl until blended. Stir in finely crushed candy canes. Add 1 cup COOL WHIP; mix well. Spread over crust.
- BEAT pudding mixes and remaining milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened. Placing in the freezer for an additional 10 minutes will make it easy to cover with COOL WHIP. Cover with remaining COOL WHIP.
- REFRIGERATE 4 hours. Top with coarsely crushed candy canes just before serving.
