Author: Mother Thyme
24 Oreo cookies
4 tablespoons butter, melted
8 ounce cream cheese, softened
1½ cups heavy cream
1 cup confectioners' sugar
½ teaspoon peppermint extract
4-5 drops green food coloring
½ cup mini chocolate chips
Peppermint Whipped Topping
½ pint heavy cream
3 tablespoons sugar
Dash of peppermint extract
¼ cup chocolate chips, optional
2 tablespoons crushed oreos, optional
Crush Oreos in a food processor or place in a large resealable bag and crush using a rolling pin or mallet.
Pour crumbs in a medium bowl and mix with butter until combined.
Spread mixture evenly on the bottom and sides of a 9-inch pie dish.
Refrigerate for 30 minutes.
In a large bowl beat cream cheese with an electric mixer until creamy.
Add heavy cream and beat on high until it thickens and soft peaks form.
Reduce speed and stir in sugar and peppermint extract until combined.
Add in 4-5 drops of food coloring and stir until blended.
Gently stir chocolate chips into mixture by hand until blended..
Pour mixture evenly prepared crust and refrigerate for 3-4 hours preferably overnight until set.
Before serving pour heavy cream in a medium bowl and mix on high until soft peaks form.
Reduce speed and stir in sugar and extract until combined.
Spread topping on top of pie.
Sprinkle additional chocolate chips and/or crushed Oreos on top.
Follow my PINTEREST ACCOUNT in Chloe Ditan