Beat cream cheese and sugar in a medium bowl with an electric mixer on medium until combined. Beat in mint extract and green food coloring. Fold in whipped topping until combined. Cover and chill for at least 15 minutes.
Recipe
Author
Hy-Vee Test Kitchen
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Description
This no-bake Shamrock Cookie Popper dessert is perfect after any meal! The chocolate and mint pair so well together it's almost like they were, "mint-to-be."
Servings and Ingredients
Ingredients
Serves 20
| Quantity | Ingredient | Add |
|---|---|---|
| ½ (8-oz.) pkg. Hy-Vee cream cheese, softened | ||
| ⅓ c. Hy-Vee granulated sugar | ||
| ¼ tsp. mint extract | ||
| 3 drop(s) green gel food coloring | ||
| 1 ½ c. Hy-Vee frozen whipped topping, thawed | ||
| 1 (10-oz.) pkg. Keebler Grasshopper mint & fudge cookies | ||
| ¼ c. hot fudge topping | ||
| 20 Andes creme de menthe chocolate thins, unwrapped and cut crosswise in half |
Things To Grab
- Electric mixer
- Medium bowl
- Serving tray
- Piping bag with star-shaped piping tip
- Resealable microwave-safe sandwich bag
Directions
Arrange cookies on serving tray with bottom sides up.
Transfer mint cream mixture to a piping bag fitted with a star-shaped piping tip. Pipe cream mixture in a swirl on top of each cookie, beginning at the outside edge and working up.
Spoon fudge topping into a sandwich-size resealable plastic bag; reseal the bag. Microwave on HIGH 10 seconds or until softened. Snip one corner of bag. Drizzle chocolate topping over the mint cream layer on each cookie. Top each with a piece of creme de menthe chocolate.
Nutrition facts
Servings
160 Calories per serving
2 each
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 5mg
- Sodium: 65mg
- Total Carbohydrates: 20g
- Protein: 1g
Daily Values
0%
Iron 0%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 2%
Recipe Source:
Hy-Vee Test Kitchen