Ingredients
Red Cookie Layer:
1 package 17.5 ounces sugar cookie mix
½ cup 1 stick butter, softened but not melted
2 Tablespoons flour
1 large egg
⅓ cup Andes Peppermint Crunch or crushed peppermints
Red food coloring
White Cream Cheese Layer:
1 box 8 ounce cream cheese
1 cup powdered sugar
1 teaspoon peppermint extract
1 cup heavy whipping cream
Green Pudding Layer:
2 boxes 3.3 ounces instant white chocolate pudding mix
3 cups cold milk
½ cup white chocolate chips melted
Green food coloring
Topping:
2 cups cool whip
¼ cup Andes Peppermint Crunch or crushed peppermints
¼ cup mint chips
Instructions
Red Cookie Layer:
Preheat oven to 350°. Line a 9”x13” pan with parchment paper and spray with nonstick spray.
In a large mixing bowl, add sugar cookie mix, butter, flour, and egg mix well. When well combined, add Andes peppermint crunch and mix in.
Add red food coloring a little at a time until you have a pretty Christmas red.
For a thick crust, add all the dough to the pan and spread evenly, pressing down. If you want a little thinner crust, divide the dough in half and press half the dough into the bottom of the pan. The other half can be used for cookies.
Place in oven and bake for 20 minutes until edges are slightly browned. For the thinner version you may need to remove in 15 minutes.
Cool completely before adding layers.
White Cream Cheese Layer:
Using a mixer, beat cream cheese, powdered sugar and peppermint extract in a large mixing bowl.
When well mixed gradually add heavy cream and whip till stiff peaks form.
Spread evenly on cooled cookie layer. Place in the refrigerator or freezer for 30 minutes to help set the layer.
Green Pudding Layer:
Using a mixer, beat both boxes of pudding and milk in a large mixing bowl. Beat till thickened.
Add melted white chocolate chips and beat till combined.
Add green food coloring a little at a time until you are happy with the color.
Spread over white layer and place back in the freezer or refrigerator for another 10 minutes.
Topping:
Spread cool whip over the green layer and sprinkle Andes peppermint crunch around the top. Sprinkle mint chips around the top.
Store in the refrigerator or freezer until ready to serve.
Notes
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.
