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–+ servings
his Peppermint Marshmallow No-Bake Dessert is a blend of peppermint, Cool Whip, and marshmallow over top a delicious Oreo cookie crust. It's light and fluffy, with a surprise crunch of Hershey's Candy Cane Kisses. This no-bake Christmas dish is EASY to make resulting in the perfect holiday dessert.
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4.58 from 7 votes

Peppermint Marshmallow Christmas Dessert

The perfect Christmas dessert. This Peppermint Marshmallow No-Bake Dessert is served over top a delicious Oreo cookie crust. 
Prep Time10 mins
Cook Time7 mins
Chill Time1 hr
Total Time1 hr 17 mins
Course: Dessert
Keyword: christmas dessert, no-bake dessert
Servings: 18 servings
Calories: 317kcal
Author: Nikki Gladd

Ingredients

For the Filling:

  • 1 (10 oz.) bag miniature marshmallows
  • 1/2 teaspoon peppermint extract
  • 3/4 cup milk
  • 16 oz. Cool Whip
  • Half of 10 oz. bag Hershey's Candy Cane Kisses about 25 Kisses
  • Christmas sprinkles optional

For the Oreo Crust

  • 1 (14.3 oz.) package Oreo Cookies
  • 1/2 cup butter melted

Instructions

  • Combine marshmallows, peppermint extract and milk in a large saucepan.  Heat over medium-low heat, stirring frequently, until marshmallows are completely melted, about 7 minutes.  If necessary, use a whisk at the end to get rid of any lumps. (If using a nonstick pan, scrape the bottom continuously and less cooking time may be required!)
  • Transfer mixture to a large mixing bowl and refrigerate for 30 minutes, stirring every 10 minutes.  SET YOUR TIMER.  Do not go over 30 minutes.
  • While the marshmallow mixture is cooling, quickly unwrap and finely chop the Hershey's Kisses. Prepare the Oreo crust (see next step).
  • Place the Oreo cookies in a sealed zipper bag. Crush with a rolling pin.** Transfer crushed Oreos into a 9x13 pan and mix in the melted butter.  Spread into an even layer.
  • Remove the chilled marshmallow mixture from fridge and fold in the Cool Whip. Gently stir in the chopped Kisses. Spread mixture evenly over top the Oreo crust. Garnish with Christmas sprinkles, optional.
  • Cover and refrigerate 2 hours, or until set.  Can be made the day ahead.

Notes

  • **Alternatively, you may crush the Oreo cookies by pulsing in a blender. This will result in a finer crushed cookie crust.
  • Nutrition information is an estimate only.

Nutrition

Calories: 317kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 197mg | Potassium: 93mg | Fiber: 1g | Sugar: 31g | Vitamin A: 221IU | Calcium: 76mg | Iron: 2mg