Layer of red cookies :
1 package of 17.5 ounces of sugar cookie mixture
½ cup 1 stick of butter, softened but not melted
2 tablespoons of flour
1 large egg
⅓ cup Andes Peppermint Crunch or crushed peppermint
Red food coloring
Layer of creamy white cheese :
1 can of 8 oz. cream cheese
1 cup powdered sugar
1 teaspoon peppermint extract
1 cup heavy whipping cream
The 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
2 cups of cold whip
¼ cup Andes Peppermint Crunch or crushed peppermint
¼ cup of mint chips
Layer of red cookies :
Preheat the oven to 350°. Line a 9 “x13” pan with parchment paper and spray with nonstick spray.
In a large mixing bowl, add sugar cookie mixture, butter, flour and egg. Once well blended, add the Andean mint crisp and mix.
Add the red food coloring little by little until you get a nice Christmas red.
To make a thick crust, add all the dough to the pan and spread it evenly by pressing. 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.
Put in the oven and bake for 20 minutes until the edges are lightly browned. The thinner version may need to be removed after 15 minutes.
Let cool completely before adding layers.
Layer of cream cheese :
Using a mixer, beat cream cheese, powdered sugar and peppermint extract in a large bowl.
Once well blended, gradually add the heavy cream and beat until stiff peaks form.
Spread evenly over the cooled cookie layer. Place in the refrigerator or freezer for 30 minutes to help set the layer.
Layer of green pudding :
Using a mixer, beat the two cans of pudding and milk in a large bowl. Beat until thickened.
Add the melted white chocolate chips and beat until combined.
Gradually add the green food coloring until you are satisfied with the color.
Spread over the white layer and return to the freezer or refrigerator for an additional 10 minutes.
Spread a cold whisk on the green layer and sprinkle the Andean mint crisp on top. Sprinkle the mint chips on top.
Store in the refrigerator or freezer until ready to serve.
May be stored in the refrigerator up to one week or in the freezer for one month. Make sure to wrap tightly with plastic wrap before storing. If stored in the freezer, you can serve as a frozen dessert (cookie base can be very hard when frozen), or let sit 20 minutes before serving for a softer dessert.