Peppermint Icebox Lush Dessert

Peppermint Icebox Cake

Oreo Base-

Lightly grease a 9x13 pan

Use a food processor to pulse Oreos into crumbs. Add melted butter and pulse again.

Press into 9x13 in an even layer and freeze for 20 minutes

Peppermint Cheesecake-

Whip heavy cream and powdered sugar into stiff peaks (separate half for topping later)

Blend room temp cream cheese, powdered sugar, and peppermint extract until smooth.

Add half of whipped cream to the cream cheese mixture.

Stir in crushed red bird mints and any food coloring if using

Spread this mixture over the Oreo crust

Chocolate Pudding-

Whisk together pudding mix and milk until begins to thicken. Set aside for 3 minutes.

Spread on top of cheesecake mixture

Topping-

Spread remaining whipped cream topping over the dessert

Cover with plastic wrap or tight fitting lid and keep in the fridge at least 8 hours or overnight to cool and set

(Wait to add the other toppings until you are ready to serve)

After cooling, optional topping of crushed Oreos, shaved white chocolate, and more crushed red bird mints

See notes below, but I like to store this long-term in the freezer as it keeps rather well. and I find I enjoy the texture better slightly thawed out of the freezer as opposed to the 'lush' consistency from the fridge. Try both!