Recipes...PEPPERMINT OREO CHEESECAKE cake
elements
three cups Oreo cookie crumbs (28 cream stuffed cookies)
1/2 cup butter, melted
2 - 8 ounce packages cream cheese, softened
1/four cup sugar
1 teaspoon vanilla extract
half teaspoon peppermint extract
2 cups Andes Peppermint Crunch Chips, divided
2 teaspoons shortening
sixteen ounces Cool Whip, divided
instructions
combine the Oreo cookie crumbs and melted butter. Press firmly into the bottom of a 9x13 baking dish. Refrigerate even as making the filling.
Beat the cream cheese, sugar, and extracts until creamy.
vicinity 1 cup Andes Peppermint Crunch Chips and shortening in a microwave secure bowl. warmth for 1 minute. Stir. warmth for an additional 30 seconds. Stir till melted and creamy.
Pour the melted chips into the cream cheese mixture. Beat right now until the melted chips are blended with the cream cheese. Fold in 8 ounces of Cool Whip till mixed in. Spoon the cheesecake calmly over the crust.
unfold the closing eight oz. of Cool Whip over the top of the cheesecake. Sprinkle with the closing Andes pieces. Refrigerate for 1-2 hours to installation. cut into 24 squares. Refrigerate in a sealed field.
three cups Oreo cookie crumbs (28 cream stuffed cookies)
1/2 cup butter, melted
2 - 8 ounce packages cream cheese, softened
1/four cup sugar
1 teaspoon vanilla extract
half teaspoon peppermint extract
2 cups Andes Peppermint Crunch Chips, divided
2 teaspoons shortening
sixteen ounces Cool Whip, divided
instructions
combine the Oreo cookie crumbs and melted butter. Press firmly into the bottom of a 9x13 baking dish. Refrigerate even as making the filling.
Beat the cream cheese, sugar, and extracts until creamy.
vicinity 1 cup Andes Peppermint Crunch Chips and shortening in a microwave secure bowl. warmth for 1 minute. Stir. warmth for an additional 30 seconds. Stir till melted and creamy.
Pour the melted chips into the cream cheese mixture. Beat right now until the melted chips are blended with the cream cheese. Fold in 8 ounces of Cool Whip till mixed in. Spoon the cheesecake calmly over the crust.
unfold the closing eight oz. of Cool Whip over the top of the cheesecake. Sprinkle with the closing Andes pieces. Refrigerate for 1-2 hours to installation. cut into 24 squares. Refrigerate in a sealed field.
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