This is my favorite time of the year: it's time for peppermint and chocolate! #love
I'm fairly certain I turn into a christmas elf the day after Thanksgiving. I'm watching the Hallmark Channel as we speak (write?). Hellloooo 17 new original movies this year? Cannot pass that up. 12 Gifts of Christmas (currently on) is the bomb.
Then there's the wrapping. I just spend $50 on wrapping accessories at Hobby Lobby yesterday. How does that even happen? 50% off Christmas decor, that's how.
And let's not forget about the baking. I've got 2 batches of cookie dough frozen at the moment and plan on making many many more (get pumped, those are coming soon!). Fair warning the majority of our posts this month will consist of cookies (and more cookies), cakes, and all sorts of other baked goods (or not baked goods in this case!).
Yep, you read that right. This giant cup of chocolatey goodness is as easy as it is delicious.
- Smooth and creamy chocolate pudding
- Light and airy cheesecake
- HOMEMADE THIN MINTS
- chocolate chips
There are so many amazing things going on. When you dip your spoon in to the bottom you pull it out with a little bit of every piece of the desert and it creates the perfect bite. The chocolate flavor from the pudding, the sweet and tangy from the cheesecake, and slight crunch from the chocolate chips and then the best part: the sweet, salty and minty crunch of the thin mints.
There flavors all work so well together and the texture and slight hint of salt along with the peppermint makes this irresistible.
All you have to do is make a batch of each layer and put them in the cup. I recommend putting the pudding and the cheesecake in separate freezer bags and pipe them into the cup to keep it nice and clean!
- 1/2 batch homemade thin mints:
- 2 sleeves Ritz Crackers
- 2 cups semi-sweet chocolate chips
- 3/4 teaspoon peppermint extract
- For the Parfait:
- 1 box instant chocolate pudding
- 2 cups cold milk
- 8 ounces cream cheese
- 1/2 cup powdered sugar
- 1 1/2 cups cool whip
- mini chocolate chips as needed
- For the thin mints:
- Line a large pan with parchment paper and set aside.
- In a large bowl, melt the chocolate in the microwave in thirty second increments, stirring between each to make sure it doesn't burn. Add peppermint extract and stir until combined.
- Dip the crackers in the chocolate mixture one at a time and set them on the prepared baking sheet.
- Place in the fridge for at least 30 minutes or in the freezer for at least ten.
- Serve immediately or store in an air tight container in a cool place for up to a week.
- For the Parfait:
- Follow the pudding mix on the box by mixing with the cold milk and letting set in fridge for 5 minutes.
- In a medium bowl, use an electric mixer to whip the cream cheese. Add the powdered sugar and beat until combined. Fold in the cool whip.
- Place the thin mints in a plastic freezer bag and crush them using a rolling pin.
- Place the pudding mixture and the cheesecake mixture into separate freezer bags. Cut the tips of the bags to pipe.
- Pipe a layer of the chocolate pudding in the bottom of a stemless wine glass, or a small shooter glass. Add a layer of crushed thin mints and then a layer of cheesecake. Sprinkle with chocolate chips. Continue layering until your glass is full.
- Top with cool whip and garnish with a thin mint.