Dessertscookingwithjanica5.0
Mint Chocolate Cheesecake Popsicles
Delicious mint chocolate chip popsicles dipped in chocolate then covered in Andes Creme de Menthe mints.
👥 6 Servings⏱️ Prep & Cook: 5h⏳ Prep: 5h👤 Jessica Pinney📖 cookingwithjanica
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
1. Put both the cream cheese and sugar in a large bowl. Mix together until creamy. If you want to make life easy, do this with an electric mixer. If you are like me and enjoy a challenge, you can use a for or whisk and good ol' fashioned muscle. Once creamy, add the vanilla and peppermint, and a few drops of green food coloring (if desired). Mix until thoroughly combined. Now fold in the cool whip using a rubber spatula. Fold in the chopped Andes mints.
sugar3 tablespoonsGreen food coloring (optional)
2
2. Take the mixture and put into your popsicle molds (I use this one) , filling to the top. To make this easy, spoon the mixture into a pastry bag (or ziploc) first, then snip and squeeze into the mold. Tap the full mold on the counter top to help release any air pockets. Freeze for ⏱️ 4-6 hours, or until popsicles are solidified.
3
3. After popsicles are frozen, remove from your popsicle mold. Dip in Magic Shell and then roll in additional coarsely chopped Andes mints.
Magic Shell
Nutrition Facts
calories
498 kcal
serving Size
1 serving
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