154g Mint Oreo
60g unsalted butter, melted
450g low fat cream cheese
60g sugar
80g chocolate syrup
10g cocoa
1/2 tsp peppermint extract
green food colouring, a few drops
280ml whipped cream

(Serves 14)

Place your packet of Oreo in the bowl of a food processor. Add the melted butter and whizz to fine crumbs. Pour the contents into a small lasagna dish, press down with the back of a spoon, then pop in the freezer for 30 minutes.

Whip your cream to soft peaks with a hand blender. Set aside. In a large mixing bowl, blend your cream cheese with your sugar. Fold through your whipped cream. Place a third of this mixture into a separate bowl. To this third, add the cocoa powder and chocolate syrup and mix to combine. To the remaining two thirds of mixture, add the peppermint extract and a few drops of green food colouring. Fold through.

Bring out your set biscuit base. Go in with your green mix. Spoon evenly over the base. Freeze for 10 minutes to firm up. Bring out, spoon over the chocolate mix and smooth out. Sprinkle over your chocolate chips.

Refrigerate for a few hours to set (or overnight if you wish). Divide into 14 pieces and serve!

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Mint Choc Chip Oreo Lasagna

Ingredients

Instructions

Mint Choc Chip Oreo Lasagna

What’s better than the original Oreo cookie? Not much, in our books. However, the following recipe is such a perfectly balanced, buttery, minty, creamy treat that we’d have to give it a well­-deserved second place.

Making full use of Oreo’s new mint flavoured cookies, this recipe takes the multi­layered magnificence of lasagna and twists it into an entirely new dish.

The best bit? There’s no baking required, meaning there’s less time worrying about burning things, and more time tucking into a delicious plateful of minty goodness.

What You’ll Need:

154g Mint Oreo
60g unsalted butter, melted
450g low fat cream cheese
60g sugar
80g chocolate syrup
10g cocoa
1/2 tsp peppermint extract
green food colouring, a few drops
280ml whipped cream

(Serves 14)

How You Make It:

Place your packet of Oreo in the bowl of a food processor. Add the melted butter and whizz to fine crumbs. Pour the contents into a small lasagna dish, press down with the back of a spoon, then pop in the freezer for 30 minutes.

Whip your cream to soft peaks with a hand blender. Set aside. In a large mixing bowl, blend your cream cheese with your sugar. Fold through your whipped cream. Place a third of this mixture into a separate bowl. To this third, add the cocoa powder and chocolate syrup and mix to combine. To the remaining two thirds of mixture, add the peppermint extract and a few drops of green food colouring. Fold through.

Bring out your set biscuit base. Go in with your green mix. Spoon evenly over the base. Freeze for 10 minutes to firm up. Bring out, spoon over the chocolate mix and smooth out. Sprinkle over your chocolate chips.

Refrigerate for a few hours to set (or overnight if you wish). Divide into 14 pieces and serve!

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