Description
A no-bake, refrigerator-set dessert layers of crisp dark chocolate cookies and velvety cream. This cool comfort treat combines rich chocolate with a refreshing mint swirl, perfect for warm days or lazy summer afternoons. Let the fridge work its magic for a decadent, easy-to-assemble cake.
Ingredients
24 chocolate sandwich cookies (e.g., dark chocolate Oreo-style)
8 oz cream cheese, room temperature
1/2 cup whole milk or non-dairy milk
1/2 cup powdered sugar
1 tbsp pure vanilla extract
1.5 tbsp pure mint extract
Optional: 10 drops natural green food coloring
Instructions
Line a 9×5-inch loaf pan with parchment paper
Crush 12 cookies for the bottom layer
Beat cream cheese until smooth
Whisk in milk, powdered sugar, vanilla, and mint extracts
Add green food coloring if desired
Spread half the cream mixture over the crushed cookies
Layer remaining cookies
Top with remaining cream mixture
Chill for 6-8 hours until set
Unmold and slice into 8 servings
Notes
Cookies soften significantly after refrigeration
Can be prepared up to 24 hours in advance
For halal/non-dairy version: use halal-certified cream cheese and non-dairy milk
Mint extract can be substituted with 1/4 cup finely chopped fresh mint leaves (strain cream mix first)
Cover and refrigerate for best results
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg