Chocolate Mint Dream Bars

These Chocolate Mint Dream Bars are the perfect No-Bake dessert. The cookie crust, chopped Andes Mints, peppermint, pudding and whipped topping will have everyone swooning!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare an 8 X 8-inch baking ban by lining it with parchment so that the edges come up on the sides, enabling you to easily remove the bars from the pan to slice before serving.

Step 2

Place 24 Mint Oreos into a food processor and pulse to finely ground into crumbs.

Step 3

In a medium microwavable bowl, melt butter for 20 - 30 seconds.

Step 4

Pour the cookie crumbs into the butter and mix well.

Step 5

Place the crumbs into the prepared baking pan and pat down firmly, spreading to all of the edges.

Step 6

Put the pan into the freezer to set for a minimum of 30 minutes.

Step 7

In a mixing bowl, beat the cream cheese until soft.

Step 8

Add the confectioners’ sugar, peppermint extract and 5 drops of green food coloring.

Step 9

Beat until thoroughly combined, scraping down the sides and bottom of the mixing bowl.

Step 10

If desired, add more green food coloring until desired hue is reached.

Step 11

Fold in one cup of Cool Whip until well mixed.

Step 12

In a medium bowl, whisk together the chocolate fudge pudding and milk.

Step 13

Place into refrigerator to set.

Step 14

Chop 30 of the Andes Mints and evenly distribute them on top of the crust.

Step 15

Place dollops of the peppermint cream cheese on top of the chopped mints and gently spread to the edges of the pan.

Step 16

Place dollops of pudding on top of the cream cheese and gently spread.

Step 17

Evenly (spread) the remaining Cool Whip over the pudding.

Step 18

Place pan into the refrigerator for a minimum of two hours.

Step 19

A half hour before serving, place pan into freezer. This will allow it to be sliced easily.

Step 20

Chop the remaining Andes Mints.

Step 21

Make chocolate curls by making thin slices along the side of the Hershey bar.

Step 22

When ready to serve, lift bars out of the pan by the parchment.

Step 23

Sprinkle the chopped Andes Mints and chocolate curls on top.

Step 24

Peel the parchment away from the sides and slice with a large knife. I find it easiest to slice them when the knife has been placed under some warm running water and then dried.

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