Description
A quick and easy no-bake dessert featuring creamy mint chocolate chip ice cream in an Oreo crust.
Ingredients
Scale
- 1 Oreo crust (store-bought or homemade)
- 2 cups whipped topping (Cool Whip or homemade)
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup mint chocolate chip ice cream, softened
- 1/2 cup chocolate chips (semi-sweet or dark)
- Andes mints, for topping
Instructions
- Combine the softened cream cheese and powdered sugar until smooth and creamy—about 3 minutes.
- Fold in the whipped topping and the softened mint chocolate chip ice cream until just combined.
- Stir in the chocolate chips and mix gently.
- Pour the mixture into the Oreo crust and spread evenly.
- Sprinkle chopped Andes mints on top.
- Cover and refrigerate for at least 4 hours (or overnight).
- Slice and enjoy chilled.
Notes
This pie can be stored in the fridge for up to 5 days. It is also freezer friendly for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg