Pink Peppermint Layer Dessert
Indulge in the festive charm of this irresistible Pink Peppermint Layer Dessert, a no-bake treat that's as delightful to look at as it is to eat! Perfect for the holidays or any celebration, this dessert features a buttery chocolate cookie crust layered with a creamy, peppermint-infused filling that's tinted a delicate pink with a hint of food coloring. A cloud of whipped topping crowns each slice, sprinkled with chocolate shavings and crushed peppermint candies for a touch of texture and sweetness. With just 25 minutes of prep and a chilling period to set, this dish is an easy yet elegant addition to your dessert table. Serve it cold and watch it disappear in seconds! Perfect for peppermint lovers, this crowd-pleaser is destined to become a favorite holiday tradition.
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Recipe Information
Ingredients
- 24 cookies Chocolate sandwich cookies (e.g., Oreos), crushed
- 6 tablespoons Unsalted butter, melted
- 8 ounces Cream cheese, softened
- 0.5 cups Granulated sugar
- 1.5 teaspoons Peppermint extract
- 3 drops Red food coloring
- 16 ounces Whipped topping (e.g., Cool Whip), thawed
- 0.25 cups Chocolate chips or shavings (for garnish)
- 2 tablespoons Crushed peppermint candies (for garnish)
Instructions
Place the chocolate sandwich cookies in a food processor and blend until finely crushed. Alternatively, place them in a resealable plastic bag and crush with a rolling pin.
Transfer the crushed cookies to a medium bowl and mix in the melted butter until well combined.
Press the cookie mixture evenly into the bottom of a 9x13-inch dish to form the crust. Place the dish in the refrigerator to chill while preparing the filling.
In a large mixing bowl, use an electric mixer to beat the softened cream cheese and granulated sugar together until smooth and creamy.
Add in the peppermint extract and red food coloring, and mix until the color is evenly distributed and the mixture is light pink.
Using a spatula, gently fold in half of the whipped topping (8 ounces) until fully combined. Be careful not to deflate the mixture.
Spread the pink peppermint filling evenly over the chilled cookie crust.
Top the pink layer with the remaining whipped topping, spreading it gently and evenly.
Sprinkle the chocolate chips or shavings and crushed peppermint candies over the top as garnish.
Chill the dessert in the refrigerator for at least 4 hours, or overnight, to allow it to set.
Remove from the refrigerator, slice into squares, and serve cold.
Nutrition Facts
Calories |
5853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 335.7 g | 430% | |
| Saturated Fat | 176.7 g | 883% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 3014 mg | 131% | |
| Total Carbohydrate | 708.5 g | 258% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 485.5 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 525 mg | 40% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 1645 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
