Categories: Pastry

Ingredients

• 1 pkg. (8oz.) cream cheese, softened
• 2 cups milk
• 1 cup brewed strong coffee, cooled
• 2 Tbsp. chocolate syrup
• 1/4 tsp. peppermint extract
• 2 kg. (3.4 oz. each) Jell-O Vanilla instant pudding
• 1 tub (8oz.) Cool Whipped topping, thawed, divided
• 24 vanilla crème-filled chocolate sandwich cookies, coarsely chopped
• 1 oz. Baker's Semi-Sweet Chocolate, grated
• 1/2 cup crushed hard peppermint candies

Directions

1. Beat cream cheese in large bowl with .mixer until creamy. Gradually beat in milk, then coffee.
2. Add chocolate syrup, peppermint extract and dry pudding mixes; beat 2 minutes. Gently stir in 2 cups Cool Whip.
3. Layer half each of the chopped cookies, pudding mixture and grated chocolate in 2 1/2 quart bowl. Repeat layers. Top with remaining Cool Whip.
4. Refrigerate 2 hours. Sprinkle with crushed candies just before serving.

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