The perfect Christmas dessert. This Peppermint Marshmallow No-Bake Dessert is served over top a delicious Oreo cookie crust.
Prep Time10 minutesmins
Cook Time7 minutesmins
Chill Time1 hourhr
Total Time1 hourhr17 minutesmins
Course: Dessert
Keyword: christmas dessert, no-bake dessert
Servings: 18servings
Calories: 317kcal
Author: Nikki Gladd
Ingredients
For the Filling:
1(10 oz.) bagminiature marshmallows
½teaspoonpeppermint extract
¾cup milk
16oz.Cool Whip
Halfof 10 oz. bagHershey's Candy Cane Kissesabout 25 Kisses
Christmas sprinklesoptional
For the Oreo Crust
1(14.3 oz.)package Oreo Cookies
½cupbuttermelted
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.