I hosted dinner for my family on the Saturday before Christmas and I was looking for an easy and quick dessert to make. This dessert was perfect! It had all the flavors of the holidays – chocolate and peppermint! I was able to make it the night before and it was ready for dessert. It’s so much goodness layered together – starting at the bottom is a layer of chocolate graham crackers, peppermint cream cheese, chocolate pudding, whipped topping and finished with crush peppermint chocolate candy bars. YUM!!!
2.5 cups crushed chocolate graham crackers
1/4 cup unsalted butter, melted
1/2 cup sugar
8 oz cream cheese, softened at room temperature
2 Tbsp milk
1 drop of DoTerra peppermint essential oil
3 cups milk
12 oz tub of Cool Whip, thawed
2 x 3.9 oz packages of instant chocolate pudding
crushed peppermint bark
In a bowl, combine the crushed graham crackers and butter. Mix until a crust forms. Press into the bottom of a 9×13 baking dish; set aside. In the bowl of a stand mixer, cream together the sugar, cream cheese, milk and peppermint EO until light and fluffy. Fold in half of the Cool Whip. Spread over the top of the crust.
In a medium bowl, combine the pudding and milk until mixed. Pour over top of the cream cheese layer and refrigerate for at least 10 minutes. Top with the remaining Cool Whip and place back in the refrigerator for at least 2 hours. Right before serving, top with the crushed pieces of peppermint bark and dish out!
Source: Lil’ Luna
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