7-10 drops green food coloring or until desired color is reached
1 cup whipped topping
Pudding Layer Ingredients:
3.9 oz. box instant chocolate fudge pudding
1½ cups milk
8 oz. container whipped cream, divided
Chocolate bar shavings
Directions:
Prepare an 8-by-8-inch baking pan by lining it with parchment so edges come up on the sides so that you can easily remove the bars from the pan to slice before serving.
For the crust: Place 24 mint cookies into a food processor and pulse to finely ground crumbs. In a medium microwavable bowl, melt butter for 20 to 30 seconds. Pour the cookie crumbs into the butter and mix well. Place the crumbs into the prepared baking pan and pat down firmly, spreading to all of the edges. Put the pan into the freezer to set for a minimum of 30 minutes.
For the mint layer: In a mixing bowl, beat cream cheese until soft. Add the confectioners’ sugar, peppermint extract and 5 drops of green food coloring. Beat until thoroughly combined, scraping down the sides and bottom of the mixing bowl. Fold in one cup of whipped topping until incorporated.
For the pudding layer: In a medium bowl, whisk together chocolate fudge pudding and milk. Place into refrigerator to set.
Assemble the rest by chopping 20 of the Andes Mints and evenly distribute them on top of the crust. Place dollops of the peppermint cream cheese on top of the chopped mints and gently spread to the edges of the pan. Place dollops of pudding on top of the cream cheese and gently spread. Evenly spread the remaining whipped topping over the pudding. Place pan into the refrigerator for a minimum of two hours.
A half hour before serving, place pan into freezer. This will allow it to be sliced easily. Chop the remaining Andes Mints. If making chocolate curls, place the chocolate bar into the freezer for about an hour before scraping a vegetable peeler down the side of the bar.
Sprinkle the remaining chopped Andes Mints and chocolate curls on top and serve.
