Description
A no-bake dessert with layers of mint sandwich cookies and whipped cream filling, infused with cool mint and rich chocolate. Effortless to assemble and perfect for impressing guests.
Ingredients
18 mint sandwich cookies (like Andes)
2 cups heavy cream
1/4 cup powdered sugar
1 tablespoon pure mint extract
1/2 cup semi-sweet chocolate sauce (store-bought or homemade)
Optional: 1/4 cup crushed candy cane for topping
Instructions
Line a 9×5-inch loaf pan with plastic wrap
In a large bowl, whip cream, powdered sugar, and mint extract until stiff peaks form
Layer half the cookies in the pan
Spread half the whipped cream over the cookies
Repeat with remaining cookies and whipped cream
Pour chocolate sauce evenly over the top
Chill for at least 4 hours or freeze for 2 hours
Remove from pan, slice, and serve with optional crushed candy cane topping
Notes
Use any chocolate sauce of choice (halal-certified if needed)
Chill overnight for best results
Swap mint extract with 1/2 tsp peppermint oil if preferred
Toppings: crushed candy canes, mint leaves, or edible glitter
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 15g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg