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No Bake Andes Peppermint Crunch Cheesecake
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Chocolate Peppermint Trifles
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Ingredients:
| 16 Mint Oreos |
| 3.4 oz Box Instant Chocolate Pudding |
| 3.4 oz Box Instant Vanilla Pudding |
| 2 Cups 2% Milk |
| 1 Cup Heavy Whipping Cream |
| 1/4 Tsp Peppermint Extract |
| Reddi-Wip, for topping |
| 1-2 Candy Canes, crushed, for topping |
Directions:
- Add the Oreos to the bowl of a food processor. Pulse into fine crumbs. Divide between 4 small trifle dishes and use the back of a spoon to press into the bottom.
- Add the milk, chocolate pudding, vanilla pudding, and peppermint extract to a mixing bowl. Whisk to combine. The mixture will be thick.
- Add the heavy whipping cream to the bowl of a stand mixer. Whip until stiff peaks form. You will have approximately 2 cups of whipped cream. Add to the pudding mixture and fold in until well combined.
- Add the mixture to a piping bag and snip off the tip. Pipe into trifle dishes, filling almost to the top.
- Refrigerate for at least 2 hours to chill the pudding.
- Remove from the fridge and garnish with Reddi-wip and crushed candy canes. Enjoy!
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