Ingredients:

  • 36 Mint Oreo cookies (approx. 400g)
  • 6 tbsp unsalted butter, melted
  • 1/4 tsp fine sea salt
  • 16 oz full-fat cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 2 tbsp whole milk
  • 1/2 tsp peppermint extract
  • 16 oz stabilized whipped topping, thawed and divided
  • 6.6 oz instant white chocolate pudding mix (two 3.3 oz packages)
  • 2.75 cups cold whole milk
  • 1/2 cup mini chocolate chips
  • 2 tbsp holiday sprinkles

Instructions:

  1. Pulse the 36 Mint Oreo cookies in a food processor until they look like dark sand. Pour in the 6 tbsp melted butter and 1/4 tsp salt. Pulse until the mixture looks like wet sand. Transfer to a 9x13 dish. Press firmly. Place the dish in the freezer for 10 minutes. Wait until the butter has solidified and the crust feels like a solid brick.
  2. Beat the 16 oz cream cheese and 1 cup powdered sugar until velvety. Mix in the 2 tbsp milk and 1/2 tsp peppermint extract. Gently fold in 8 oz (half the container) of the whipped topping.
  3. Spread this mixture over the chilled crust. Ensure the layer is level from corner to corner.
  4. Combine the 6.6 oz white chocolate pudding mix with 2.75 cups cold whole milk. Whisk for 2 minutes. Let the pudding sit for 3 minutes until it starts to hold its shape. Spoon the pudding over the cream cheese layer. Look for a smooth, glossy surface with no white peeking through.
  5. Spread the remaining 8 oz of whipped topping over the pudding. Scatter the 1/2 cup mini chocolate chips and 2 tbsp holiday sprinkles.
  6. Refrigerate for at least 4 hours. Don't skip this; the starch needs time to fully set for clean slices.