How to make it

  • Thawed frozen whipped topping and crème de menthe mints for halved for garnish
  • Coat spring form pan with nonstick spray.
  • Break cookies into food processor then pulse until fine crumbs form.
  • Transfer 1/4 cup crumbs to a bowl then cover and reserve.
  • Add butter to remaining crumbs and pulse just until blended.
  • Press over bottom of pan then place in freezer.
  • Sprinkle gelatin over cold water in a saucepan.
  • Let stand 1 minute then stir with spatula over medium heat until granules completely dissolve.
  • Remove from heat then whisk cocoa powder into warm water until well blended and set aside.
  • Beat cream cheese and sugar in bowl with mixer on medium speed until smooth and fluffy.
  • On low speed beat in cocoa mixture, dissolved gelatin and mint extract until blended.
  • Pour over chilled crust then cover and refrigerate 15 least 5 hours or until firm.
  • Before serving remove sides of pan and lift cake onto serving platter.
  • Press reserved crumbs onto sides of cake.
  • Drop small dollops of topping around top edge then garnish with mint triangles.

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