Mint Chocolate Cookie Pudding

St. Patrick’s Day is almost here.  Normally all I do to celebrate is wear a little green and make some green dessert, but with a toddler, I am thinking about making some sort of craft with him.  I like to joke to my friends and students that I am Irish, because of the red hair and freckles I have, but truth be told, it’s so far back in our family history that I can’t even claim I’m 1/42.

Regardless, I love everything Irish.  And when it comes to desserts, green, minty ones are at the top of my list.   Whether or not minty (and/or green) things originated in Ireland is a moot point.                                

This dessert can be ahead of time, and while I made it with vanilla pudding, you can make it with chocolate pudding and it’d taste just as yummy.  Serve it in a 9 x 13-inch pan, or in individual clear glasses.  Either way, it’s sure to please and satisfy even an Irishwoman (or Irishman).  Enjoy! xoxo

P.S. After spending a whole, long weekend, I’m happy to say that our hardwood is almost completely installed.  (Big thanks to my dad and father-in-law for helping.  And my mom for keeping Matthew and me company!)  I have my kitchen back! I’ll post some pictures soon on the before and after.  We just need to finish up some of the trim and install the transition pieces.  I feel like I have a whole new house!

Mint Chocolate Cookie Pudding

printable recipe

2 c cold milk (NOT non-fat)

1 (5.1 oz.) box instant vanilla or chocolate pudding

1 (8-oz.) package cream cheese, softened

1 (14-oz.) can sweetened condensed milk

1 (12-oz.) contain Cool Whip, thawed

1 package mint Oreos

1 (12-oz.) package chocolate and mint chips

Crumble all the mint Oreos in a bowl by hand and set aside.

In a mixing bowl with a paddle attachment, mix the pudding and milk on low speed for 2 minutes.

Using a handheld mixer, combine the cream cheese and sweetened condensed milk together and mix until smooth.  Fold in the Cool Whip; then fold in the pudding mixture.

Sprinkle half the crushed Oreos evenly into a 9 x 13-inch pan.  Spoon half of the pudding mixture evenly over the crushed Oreos.  Sprinkle the chocolate and mint chips over the pudding mixture.  Spoon the rest of the pudding mixture over the chips, spreading to evenly coat.  Sprinkle the remaining Oreos over the top.

Refrigerate at least 2 hours.  Store any leftovers in an air-tight container up to 3 days.