Mint Chocolate Chip Dessert (Print Version)

# Ingredients:

→ Oreo Layer

01 - 7 tablespoons butter, melted (unsalted)
02 - 30 whole Oreos, filling included

→ Mint Chocolate Filling

03 - 3 packs (24 oz) cream cheese, softened
04 - 3/4 cup powdered sugar
05 - 1/2 cup white sugar
06 - 1/4 tsp peppermint flavoring (add more if you like a strong mint taste)
07 - 1 tsp vanilla flavor
08 - 1 and 1/4 cups heavy cream for whipping
09 - Green gel coloring (optional, use as desired)
10 - 1/2 cup mini chocolate chips, plus extras for sprinkling later

# Instructions:

01 - Toss the Oreos into a food processor with the filling intact. Blend until you see fine crumbs. Pour in the melted butter and stir it together so every crumb gets coated evenly.
02 - Press the blended Oreos into a 9-inch pan with a removable side. Push the crumbs tightly into the base and edges using the back of a glass or measuring cup to pack them well. Chill the crust in the freezer while prepping the filling.
03 - Grab a large bowl and use a mixer to beat the cream cheese until it's smooth and velvety. Stream in the granulated sugar, mix well, then add powdered sugar, vanilla, and peppermint. Mix until the texture is creamy and combined.
04 - In a different bowl, whip the cold heavy cream until stiff peaks form. Don't overdo it or it'll curdle. The cream is ready when it holds its shape if the mixer is lifted.
05 - Use a spatula to fold the whipped cream gently into the cream cheese mixture. Keep mixing until the streaks of white cream vanish. If desired, taste and add more peppermint flavor.
06 - Add a bit of green gel coloring to the mixture and stir softly to get the right shade. Dip in the mini chocolate chips and stir them around evenly.
07 - Take the crust out of the freezer and pour the filling in, smoothing the top to even it out. Sprinkle some more chocolate chips over the top if you'd like. Cover it up and chill for at least 8 hours or overnight for the best results.
08 - Pop the side off the pan before serving. To cut clean slices, warm a knife under hot water, dry it off, then slice. Enjoy it plain or add toppings like whipped cream or chocolate drizzle.

# Notes:

01 - A 9-inch or 10-inch pan with a removable side will work. A bigger pan makes a thinner dessert.
02 - Gel coloring is best because it keeps the mixture thick, but liquid dye works if used sparingly.
03 - You can freeze this treat for up to a month. Wrap tightly in plastic, then foil, and thaw overnight before serving.
04 - For the best taste and texture, give it the full 8 hours to chill.

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