I had a lot of fun dreaming up my fun dessert. It’s easy but very impressive when serving. The peppermint gives the cookies-and-cream flavor a cool holiday spin.
—PATTY THOMPSON JEFFERSON, IA
PREP: 30 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 14 SERVINGS
1package white cake mix (regular size)
1cup water
1/2cup canola oil
3eggs
1/2teaspoon peppermint extract
1cup crushed mint creme Oreo cookies
TOPPING
2packages (3.9 ounces each) instant chocolate pudding mix
1/3cup confectioners’ sugar
1 1/2 cups cold 2% milk
1/2to 1 teaspoon peppermint extract
1carton (12 ounces) frozen whipped topping, thawed
1/2cup crushed mint creme Oreo cookies
15mint Andes candies
1. In a large bowl, combine the cake mix, water, oil, eggs and extract; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Fold in crushed cookies. Pour into three greased and floured 9-in. round baking pans.
2. Bake at 350° for 18-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.
3. For topping, combine the dry pudding mixes, confectioners’ sugar, milk and extract until thickened. Fold in whipped topping and crushed cookies.
4. Place one cake layer on a serving plate; spread with the topping. Repeat layers twice. Frost the sides of cake with the remaining topping.
5. Chop eight candies; sprinkle over center of cake. Cut the remaining candies in half; garnish each serving with a half candy. Store in the refrigerator.