Friends.... Let me just say that when December 1 rolls around I start dreaming in peppermint. It really doesn't matter what form it is in. I prefer it paired with chocolate. I will drink it. I will eat it. I will snack on it. It doesn't matter.......I just want it. When I saw this recipe I knew immediately that it was a keeper. It tastes like a Girl Scout Thin Mint. YUM! It tastes like a York Peppermint Patty. YUM! It tastes like those crazy good mints at Olive Garden. YUM! YUM! Yum!
I think the oreos could be swapped for Girl Scout Cookies. I think a few crushed soft peppermints would be good crumbled on top also.
- 1 chocolate cake mix, prepared and baked according to the directions on the box.
- 1 cup peppermint dairy creamer
- 14.5 oz sweetened condensed milk
- 1 jar Smuckers hot fudge sundae sauce
- 1/4 cup peppermint dairy creamer
- 1 cup crushed Oreos
- 8 oz Cool Whip
- Andes Peppermint Chips for topping (approximately 1 1/2 cups)
- Crushed Oreos for topping (approximately 1 cup)
- Once the cake has cool, use the bottom of a wooden spoon to poke 20+ holes in the cake.
- In a small bowl, whisk together the sweetened condensed milk and 1 cup of the peppermint dairy creamer. Pour over the cake, trying to fill in the holes.
- In the same bowl, whisk together the hot fudge sundae sauce and 1/4 cup peppermint dairy creamer. Mix in 1 cup crushed Oreos.
- Pour and spread the fudge mixture over the cake as evenly as possible.
- Spread the cool whip over the fudge. Sprinkle on the Andes candy bits and crushed Oreos (as much or as little as you want).
- Refrigerate for 4-6 hours, until the sweetened condensed mixture has soaked into the cake and it's thoroughly chilled. Cut and serve.