Ingredients
– 1 package of Andes Mint cookies (you’ll need about 30 cookies)
– 1/2 cup unsalted butter, melted
– 8 oz cream cheese, softened
– 1/2 cup powdered sugar
– 1 cup cool whip (thawed)
– 1 cup semi-sweet chocolate chips
– 2 cups milk
– 1 package instant chocolate pudding mix
– 1 cup whipped cream (for topping)
– Andes Mint candies for garnish
Equipment Needed
– 9×13 inch baking dish
– Mixing bowls
– Electric mixer
– Measuring cups and spoons
– Rubber spatula
– Plastic wrap or foil
Step-by-Step Instructions
To start this layered delight, I first crush the Andes Mint cookies. You can use a food processor for this, but I like to place them in a sturdy zip lock bag and crush them with a rolling pin. It’s a bit of therapy! Once they are crumbled, you want to mix the crushed cookies with the melted butter until combined, then press the mixture into the bottom of a greased 9×13 inch baking dish. That buttery crust will act as a solid foundation for the luscious layers to come. (See the next page below to continue steps…)