White Chocolate Peppermint Striped Delight Recipes

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CHOCOLATE-PEPPERMINT STRIPED DELIGHT



Chocolate-Peppermint Striped Delight image

Bring chocolate peppermint flavor together for a creamy layered dessert that's guaranteed to have Santa hurrying down the chimney. It's Chocolate-Peppermint Striped Delight and it can be all yours!

Provided by My Food and Family

Categories     Home

Time 4h30m

Yield 24 servings

Number Of Ingredients 9

45 vanilla wafers, finely crushed (about 1-1/2 cups)
1/4 cup butter, melted
1/2 cup sugar, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 cups plus 2 Tbsp. cold milk, divided
1/4 cup finely crushed candy canes
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
1/4 cup coarsely crushed candy canes

Steps:

  • Combine wafer crumbs, butter and 2 Tbsp. sugar; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
  • Beat cream cheese, remaining sugar and 2 Tbsp. milk in medium bowl until blended. Stir in finely crushed candy canes. Add 1-1/4 cups COOL WHIP; mix well. Spread over crust.
  • Beat pudding mixes and remaining milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
  • Refrigerate 4 hours. Top with coarsely crushed candy canes just before serving.

Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 240 mg, Carbohydrate 26 g, Fiber 0 g, Sugar 19 g, Protein 2 g

WHITE CHOCOLATE-PEPPERMINT STRIPED DELIGHT



White Chocolate-Peppermint Striped Delight image

Here's a layered peppermint treat that's super easy to make, with creamy Neufchatel cheese, cookies, white chocolate pudding and candy canes.

Provided by My Food and Family

Categories     Home

Time 4h30m

Yield 24 servings

Number Of Ingredients 10

45 vanilla wafers, finely crushed (about 1-1/2 cups)
1/4 cup butter, melted
1/2 cup sugar, divided
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
3 cups plus 2 Tbsp. cold milk, divided
1/4 cup finely crushed candy canes
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (3.9 oz. each) JELL-O White Chocolate Flavor Instant Pudding
1 Tbsp. red food coloring
1/4 cup coarsely crushed candy canes

Steps:

  • Mix wafer crumbs, butter and 2 Tbsp. sugar; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
  • Beat Neufchatel, remaining sugar and 2 Tbsp. milk in medium bowl until blended. Stir in finely crushed candy canes. Add 1-1/4 cups COOL WHIP; mix well. Spread over crust.
  • Beat pudding mixes, food coloring and remaining milk with whisk 2 min.; pour over Neufchatel layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
  • Refrigerate 4 hours. Top with coarsely crushed candy canes just before serving.

Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

CHOCOLATE-PEPPERMINT DELIGHT COOKIES



Chocolate-Peppermint Delight Cookies image

A wonderful hybrid cookie, combining the timeless classic chocolate chip cookie and the ever-popular Thin Mint® cookies.

Provided by mcl3086

Categories     Chocolate Cookies

Time 1h30m

Yield 60

Number Of Ingredients 12

1 cup unsalted butter, softened
¾ cup brown sugar
¾ cup white sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 (10 ounce) package creme de menthe baking chips (such as Andes®)
1 cup chopped pecans
1 cup chopped dark chocolate
1 teaspoon peppermint extract, or more to taste

Steps:

  • Combine butter, brown sugar, and white sugar in a large mixing bowl. Blend with an electric mixer until fluffy, 3 to 5 minutes. Add eggs, vanilla, and peppermint extract and blend for 1 minute, scraping down the sides of the bowl as necessary. Mix in flour and baking soda. Add creme de menthe chips and pecans and mix thoroughly by hand.
  • Chill dough for 15 to 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
  • Scoop 1 1/2-inch balls of dough and arrange 2 inches apart on the prepared cookie sheets.
  • Bake in the preheated oven until the edges of the cookies just start to brown, 9 to 10 minutes. Remove from the oven; let rest on the cookie sheet for 5 minutes, then move to a cooling rack to cool completely.
  • Meanwhile, place chocolate for drizzle in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add peppermint extract and stir to combine thoroughly.
  • Cut a small portion of a corner of a zip-top bag off with scissors; transfer in dark chocolate mixture. Drizzle over cooled cookies and allow chocolate to harden.

Nutrition Facts : Calories 114.9 calories, Carbohydrate 12.9 g, Cholesterol 14.5 mg, Fat 6.9 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 3.1 g, Sodium 24.5 mg, Sugar 8.4 g

EASY CHOCOLATE-PEPPERMINT STRIPED DELIGHT



Easy Chocolate-Peppermint Striped Delight image

Chocolate pudding and cream cheese blended with peppermint extract are layered on a chocolate cookie crust in this easy but luscious layered dessert.

Provided by My Food and Family

Categories     Home

Time 4h30m

Yield 24 servings

Number Of Ingredients 8

35 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 3 cups)
6 Tbsp. butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
3-1/4 cups plus 2 Tbsp. cold milk, divided
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
1/2 tsp. peppermint extract
2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding

Steps:

  • Mix cookie crumbs and butter until blended; press onto bottom of 13x9-inch dish. Refrigerate 10 min.
  • Beat cream cheese, sugar and 2 Tbsp. milk in medium bowl with wire whisk until blended. Stir in 1-1/4 cups COOL WHIP and extract; spread over crust.
  • Whisk pudding mixes and remaining milk in large bowl 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
  • Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

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