Mint Chocolate Cheesecake Popsicles
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5.0
3 reviews
Excellent
Mint Chocolate Cheesecake Popsicles
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Delicious mint chocolate chip popsicles dipped in chocolate then covered in Andes Creme de Menthe mints.
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Ingredients
- 1 8 oz package cream cheese softened
- 3 tablespoons sugar
- 1 8 oz container of Cool Whip
- 12 Andes Creme de Menthe twins finely chopped (you'll need additional ones coarsely chopped for the topping)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- green food coloring optional
- Magic Shell for topping
Instructions
- 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.
- 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. After popsicles are frozen, remove from your popsicle mold. Dip in Magic Shell and then roll in additional coarsely chopped Andes mints.
Nutrition Information
Show Details
Calories
498kcal
(25%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Calories | 498kcal | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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