Chat with us, powered by LiveChat

Peppermint Dream Cake

Peppermint extract, baking chips, cheesecake pudding, and an Oreo crust make this Peppermint Dream Dessert a delectable treat family and friends will love. It’s perfect for the holidays!

  • Cook Time: 25 mins
  • Total Time: 70 minutes
  • Yield: 12 Servings
  • Category: Desert


  • 1 14.3- ounce package Oreo cookies – you’ll need 20 of them and will use the whole cookie
  • 4 tablespoons unsalted buttermelted
  • 1 3.4- ounce package White Chocolate OR Cheesecake instant pudding mix we liked it better with the White Chocolate
  • 1 1/2 cups milk
  • 4 ounces cream cheese room temperature
  • 1/2 cup confectioners’ sugar
  • 1/2 teaspoon pure peppermint extract
  • red food coloring
  • 1 8- ounce container Cool Whip divided
  • 10- ounce package Andes Peppermint Crunch Baking Chips divided
  • 2 ounces white baking chocolate separated


  • In a blender or food processor, finely crush 20 of the Oreo cookies.
  • In a medium bowl, mix together the melted butter and finely crushed cookies until well moistened.
  • Press into an ungreased 8 X 8-inch baking dish or line the pan with parchment for easy removal and cutting of the bars.
  • Place into freezer while mixing other layers, for at least a half hour.
  • Using a grater, grate the white chocolate into a bowl.
  • Mix the package of pudding mix with the 1 1/2 cups of milk in a small bowl and place into refrigerator to set.
  • In a mixing bowl, beat cream cheese, peppermint extract and confectioners’ sugar.
  • Fold in 1 cup of the Cool Whip and mix until well blended.
  • Add red food coloring one drop at a time until the desired hue is reached.
  • Place dollops of the cream cheese mixture on top of the Oreo crust and gently spread.
  • Evenly distribute half of the grated white chocolate and 1 cup of the baking chips over the cream cheese layer.
  • Place dollops of pudding over the top and with an offset spatula, gently spread to completely cover.
  • Spread remaining Cool Whip over the pudding.
  • Refrigerate for at least two hours or freeze for one.
  • Optional, in a plastic bag, break up 8 of the remaining Oreos.
  • Sprinkle the remaining chocolate, peppermint baking chips and cookies, if desired over the top just before serving.
2018-12-10T14:28:10+00:00December 10th, 2018|