The world’s population can be divided into 2 groups. Those who love mint chocolate and those who don’t. If you’re a member of the first group, you’ve come to the right place (and if you’re not a mint chocolate fan, this might just change your mind). This delicious mint chocolate chip cake is fairly easy to make and doesn’t even require baking. The other upsides are that it only requires a handful of ingredients, and is a cool refreshing chocolatey snack for the hot summer days.
In a food processor, pulse Oreos until they form coarse crumbs.
Add in the butter and blend until completely combined.
Press and spread the crumb mixture into the sides of a pie dish (try to make crust evenly thick all around).
Refrigerate for at least 1 hour before adding in the filling.
Using a mixer with the whisk attachment beat heavy cream until stiff peaks form. Transfer to a bowl.
Add cream cheese and beat on medium-high speed for 2 minutes.
Add powdered sugar and food coloring and mix on low until smooth.
Add vanilla and peppermint extracts and mix until combined.
With a rubber spatula, fold whipped cream into cream cheese mixture, then fold in mini chocolate chips and chopped Andes mints.
Pour filling into prepared crust and smooth out the top. Sprinkle with more mini chocolate chips and chopped Andes mints and drizzle with chocolate. Refrigerate until firm, 5 to 6 hours.
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