When you finally mark the final present off your Christmas list, and your seasonal shopping spree has come to a close, a celebration is surely in order! Sit back, relax, and indulge in a little minty sweet holiday cheer with a peppermint bark dessert cup. Featuring the flavors of peppermint cookies layered with classic chocolate pudding, plus a splash of our signature whiskey cream, all topped with cool whipped cream – this delightful dessert is sure to satisfy the soul this holiday season.
Makes 6 mini dessert cups
Ingredients:
16 Peppermint Chocolate Sandwich Cookies, crushed
6 Tablespoons Peppermints, crushed
3.4 Ounce Package Instant Chocolate Pudding Mix
1 ¾ Cup Milk, cold
¼ Jackson Morgan Southern Cream in Peppermint Mocha, cold
8 Ounces Whipped Topping, thawed & divided
Peppermint Bark, Garnish
Directions:
Add peppermint chocolate sandwich cookies to a large zip bag. Using a rolling pin, crush until crumb consistency. Crush the peppermints in another zip bag with a rolling pin. Set aside.
Make boozy pudding by mixing pudding mix with cold milk and Jackson Morgan. Whisk until soft set according to directions on package. Fold in 4 ounces of the whipped topping. Set aside in fridge while you prepare other ingredients.
In each dessert cup, layer crushed sandwich cookies, ½ tablespoon crushed peppermints, then top with chocolate pudding. Repeat. Then finish with remaining whipped topping. Garnish with peppermint bark. Enjoy immediately.
