Mint Chocolate No-Bake (Print Version)
# Ingredients:
→ For the Crust Base
01 -
6 tablespoons melted unsalted butter
02 -
20 crushed Oreo cookies
→ For the Minty Chocolate Filling
03 -
1 (8 oz) tub whipped topping, softened a bit
04 -
3-4 drops green food dye
05 -
¼ teaspoon mint extract
06 -
5 full-sized Hershey's milk chocolate bars (1.55 oz each)
→ For Topping
07 -
3 crushed Oreo cookies
08 -
3 tablespoons powdered sugar
09 -
1 cup chilled heavy cream
10 -
3 candy canes, crushed into pieces
# Instructions:
01 -
Grind Oreos finely in a food processor. Blend in the butter and press the mixture into the bottom and edges of a 9-inch pie pan.
02 -
Melt the chocolate bars using a microwave or place them in a double boiler. Split the softened whipped topping in two bowls. Stir the melted chocolate into one bowl until totally mixed.
03 -
In the second bowl of whipped topping, mix in the mint extract and food coloring until they’re blended evenly.
04 -
Spoon the chocolate layer over the crust, then carefully add the mint layer on top. Pop it in the fridge for 3+ hours or into the freezer for 2 hours.
05 -
Beat the heavy cream with powdered sugar until it forms stiff peaks. Pipe it in decorative swirls on the pie and sprinkle with crushed Oreos and candy cane bits.
# Notes:
01 -
Make-ahead friendly! Keep for up to 2 days.
02 -
Store in the fridge with a cover.