Mint Chocolate No-Bake (Print Version)
# Ingredients:
→ Crust Base
01 -
6 tablespoons melted unsalted butter
02 -
20 crushed Oreo cookies
→ Mint-Choco Filling
03 -
1 small tub (8 oz) whipped topping, thawed slightly
04 -
¼ teaspoon mint extract
05 -
5 regular-sized (1.55 oz) Hershey’s milk chocolates
06 -
A few drops (3–4) of green food dye
→ Toppings
07 -
3 crushed candy canes
08 -
1 cup heavy cream
09 -
3 tablespoons powdered sugar
10 -
3 Oreos, crumbled
# Instructions:
01 -
Pulse the Oreos in a food processor until broken down into crumbs. Combine with the melted butter, then press into a 9-inch pie pan to form the crust layer.
02 -
Break up the chocolate bars and melt them using either a microwave or a double boiler. Divide the whipped topping between two separate bowls. Mix the cooled chocolate into one bowl until smooth.
03 -
In the second bowl of whipped topping, stir in the mint extract and a few drops of green food color until the mixture looks uniform.
04 -
Spread the chocolate mixture over the prepared crust. Add the green mint layer evenly on top of the chocolate layer. Allow it to chill in the fridge for a few hours (3+), or freeze it for about 2 hours.
05 -
Whip the heavy cream with the powdered sugar until firm peaks form. Use a piping bag to decorate the pie edges, then sprinkle crushed Oreos and candy cane bits on top before serving.
# Notes:
01 -
You can make this up to 48 hours in advance.
02 -
Keep it covered and refrigerated.