As the holiday season approaches, the demand for quick, festive, and delicious desserts grows. The Peppermint Marshmallow No-Bake Dessert is an exquisite choice that combines the crunchy delight of an Oreo crust with the creamy, minty joy of a peppermint marshmallow filling. This dessert not only captures the essence of Christmas in its flavor but also in its presentation, adorned with festive sprinkles. It’s perfect for holiday gatherings, requiring no oven time and minimal preparation.
Ingredients
Oreo Cookie Crust
- 48 Oreo cookies (or 1 family-sized bag)
- 1/3 cup melted butter
Peppermint Marshmallow Filling
- 5 cups mini marshmallows
- 3/4 cup milk
- 1/4 teaspoon peppermint extract
- 1 container (16 oz.) Cool Whip
- 5 Hershey chocolate bars (1.55 oz. each)
- Christmas sprinkles for decoration
Preparation
Oreo Cookie Crust
Step 1: Crush the Oreo cookies in the bag or a bowl to fine crumbs.
Step 2: Blend the cookie crumbs with melted butter until the mixture is well combined.
Step 3: Firmly press this mixture into a 9×13-inch glass pan and refrigerate while preparing the filling.
Peppermint Marshmallow Filling
Step 4: In a microwave-safe bowl, mix mini marshmallows, milk, and peppermint extract. Microwave for 1 minute, stir, and continue microwaving for an additional 1 to 1.5 minutes until the marshmallows are fully melted.
Step 5: Refrigerate the marshmallow mixture for 40 minutes, stirring every 10 minutes to prevent it from hardening.
Step 6: Fold the Cool Whip into the cooled marshmallow mixture.
Step 7: Roughly chop the Hershey chocolate bars and fold them into the filling.
Assembly
Step 8: Pour the filling over the chilled Oreo crust.
Step 9: Garnish with Christmas sprinkles for a festive appearance.
Step 10: Refrigerate the dessert for 2-4 hours to allow it to set before serving.
Variation
For a chocolate peppermint version, mix some crushed peppermint candy into the filling or sprinkle it on top along with the Christmas sprinkles.
Cooking Note
Ensure the filling is completely cool before mixing with Cool Whip to prevent it from melting.
Serving Suggestions
Serve chilled as a refreshing end to your festive meal, paired with hot chocolate or coffee for added warmth and flavor.
Tips
- Use a food processor to quickly and evenly crush the Oreos.
- Check the consistency of the marshmallow mixture frequently during refrigeration to ensure it does not set too quickly.
Prep Time: 20 minutes
Refrigeration Time: 2-4 hours
Total Time: About 4.5 hours
Nutritional Information
- Calories: Approx. 300-350 per serving
- Protein: 3g per serving
- Sodium: Approx. 200mg per serving
FAQs
Q: Can I use homemade whipped cream instead of Cool Whip?
A: Absolutely, homemade whipped cream can be used but may alter the texture slightly, making it less stable for longer periods.
Q: How long can this dessert be stored?
A: This dessert can be stored in the refrigerator for up to 3 days, covered.
Conclusion
The Peppermint Marshmallow No-Bake Dessert is a must-try for anyone looking to impress with minimal effort. Its delightful combination of textures and holiday flavors makes it a standout dish that’s sure to bring festive cheer to any table. Enjoy creating and indulging in this sweet treat that captures the spirit of the season.
PrintPeppermint Marshmallow No-Bake Dessert
Ingredients
Oreo Cookie Crust
- 48 Oreo cookies (or 1 family-sized bag)
- 1/3 cup melted butter
Peppermint Marshmallow Filling
- 5 cups mini marshmallows
- 3/4 cup milk
- 1/4 teaspoon peppermint extract
- 1 container (16 oz.) Cool Whip
- 5 Hershey chocolate bars (1.55 oz. each)
- Christmas sprinkles for decoration
Instructions
Oreo Cookie Crust
Step 1: Crush the Oreo cookies in the bag or a bowl to fine crumbs.
Step 2: Blend the cookie crumbs with melted butter until the mixture is well combined.
Step 3: Firmly press this mixture into a 9×13-inch glass pan and refrigerate while preparing the filling.
Peppermint Marshmallow Filling
Step 4: In a microwave-safe bowl, mix mini marshmallows, milk, and peppermint extract. Microwave for 1 minute, stir, and continue microwaving for an additional 1 to 1.5 minutes until the marshmallows are fully melted.
Step 5: Refrigerate the marshmallow mixture for 40 minutes, stirring every 10 minutes to prevent it from hardening.
Step 6: Fold the Cool Whip into the cooled marshmallow mixture.
Step 7: Roughly chop the Hershey chocolate bars and fold them into the filling.
Assembly
Step 8: Pour the filling over the chilled Oreo crust.
Step 9: Garnish with Christmas sprinkles for a festive appearance.
Step 10: Refrigerate the dessert for 2-4 hours to allow it to set before serving.
Variation
For a chocolate peppermint version, mix some crushed peppermint candy into the filling or sprinkle it on top along with the Christmas sprinkles.
Notes
Ensure the filling is completely cool before mixing with Cool Whip to prevent it from melting.
Serving Suggestions
Serve chilled as a refreshing end to your festive meal, paired with hot chocolate or coffee for added warmth and flavor.
Tips
- Use a food processor to quickly and evenly crush the Oreos.
- Check the consistency of the marshmallow mixture frequently during refrigeration to ensure it does not set too quickly.
Nutrition
- Calories: Approx. 300-350 per serving
- Sodium: Approx. 200mg per serving
- Protein: 3g per serving