I love peppermint and of course, my darling spouse hates it. He was only too thrilled when they started making orange and cinnamon flavored toothpaste so that he never had to endure the minty taste of peppermint again. So as much as I hate to say it, this dessert will never grace my table.
On the other hand, today marks the beginning of a massive, several days long, menu planning session that will include feeding a crowd of fifty, as well as a couple of potlucks and some other gatherings that require food. So if I want a taste of this peppermint treat, I’ll have to make sure and serve it there where I can share it with other people.
This is by the way, an excellent recipe to make with kids so look for kid cooking tips below!
You will need:
1 1/4 cups chocolate sandwich cookie crumbs (I like to use holiday oreos but it doesn’t matter in terms of the outcome)
1/4 cup sugar
1/4 cup butter or margarine, melted
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 teaspoons peppermint extract
2 cups heavy cream, whipped
Red food coloring (optional)
Fudge ice cream topping (optional)
Combine cookie crumbs and sugar.
Add butter; mix well. Press firmly on bottom and part way up sides of a 9-inch springform pan. Chill.
In mixing bowl, beat cream cheese with electric mixer on low, until fluffy. Gradually beat in the sweetened condensed milk. Stir in extract and food coloring, (optional); mix well.
Fold in whipped cream. Pour filling into pan. Cover; freeze overnight. Garnish with topping. If you have leftovers, you can store them, covered, in the freezer.
Tips on Making This With Your Child:
This is a great kid-friendly recipe because you can’t really mess it up and they can do almost everything. This is a good opportunity to teach your little chef cooking vocabulary and techniques like making a crumb crust, and folding something into batter as well as beating something until it’s fluffy. Make sure to highlight the look and feel of the texture of the batter.