This Peppermint Cheesecake Dip formula is a smooth, heavenly, and speedy and simple occasion dessert plunge that meets up in only 5 minutes!
There's an image of Will Farrell in "Mythical being" that says, "Calmly held up through Pumpkin Everything Season… Now it's Peppermint Time!"
Truly, I can't help but concur! Who's with me? Why should prepared put the pumpkin flavor away (in spite of the fact that it is delightful) and break out the peppermint extricate? I realize I am!
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Ingredients
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- ¼ teaspoon peppermint extract
- 8 ounce container Cool Whip
- 1 Cup Andes Peppermint Crunch Baking Chips plus more for garnish
FOR DIPPING:
- Chocolate Graham Crackers
Chocolate Covered Pretzels
- Instructions
- Using a stand mixer or hand mixer, beat the cream cheese on medium speed until smooth, about 1 minute.
- Add the sugar and peppermint extract and beat until smooth and combined, about 30 seconds.
- Add the Cool Whip and beat until combined, about 1 minute.
- Fold in the Andes Peppermint Crunch Baking Chips, and transfer dip to a serving bowl and chill until ready to serve. Serve with chocolate graham crackers and chocolate covered pretzels. Dip can be stored in an airtight container for up to 1 week in the refrigerator.
For more detail : bit.ly/2UhU4WK
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