Ingredients:

  • 36 Peppermint Oreo cookies (approx. 400g)
  • 6 tbsp (85g) unsalted butter, melted
  • 1/4 tsp fine sea salt
  • 8 oz (225g) full-fat cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1/2 tsp peppermint extract
  • 2.5 cups (600ml) heavy whipping cream, divided
  • 1/2 cup crushed candy canes
  • 7.8 oz (221g) instant chocolate pudding mix (two 3.9 oz packages)
  • 2.75 cups (650ml) cold whole milk
  • 1/2 tsp pure vanilla extract
  • 3 tbsp (25g) powdered sugar
  • 20g dark chocolate shavings

Instructions:

  1. Crush 36 Peppermint Oreo cookies (approx. 400g) until they look like coarse sand. Mix with 85g melted unsalted butter and 1/4 tsp fine sea salt.
  2. Press the mixture firmly into the bottom of a 9x13 inch glass dish.
  3. In a large bowl, beat softened cream cheese, 1 cup powdered sugar, and peppermint extract until smooth. Fold in 1 cup (240ml) of the heavy cream that has been whipped to stiff peaks.
  4. Spread the peppermint cream cheese mixture evenly over the chilled crust.
  5. In a separate bowl, whisk together the instant chocolate pudding mix, cold whole milk, and vanilla extract for 2 minutes until thickened. Spread over the cream cheese layer.
  6. Whip the remaining 1.5 cups of heavy cream with 3 tbsp powdered sugar to soft, pillowy mounds. Spread over the chocolate layer.
  7. Top with dark chocolate shavings and crushed candy canes. Refrigerate for at least 4 hours before serving.