OREO Mint Icebox Cupcakes

Name: OREO Mint Icebox Cupcakes
Prep time: 20 min
Total time: 740 min
Yield: 12
Ingredients: 2 cups heavy whipping cream; 1 Tbsp. powdered sugar; 1 tsp. mint extract; 8 gel food color; 24 OREO Cookies, divided; 1 candy cane (6 inch), crushed

Let your refrigerator do the "baking" for these fun - and easy! - icebox cupcakes. The OREO Cookies soften into a cake-like texture after refrigerating overnight.

Prep time:

0 min

Total time:

0 h 0 min

Makes 12 servings

Ingredient list

2 cups (1 pt.) heavy whipping cream
1 Tbsp. powdered sugar
1 tsp. mint extract
8 to 12 drops green gel food color
24 OREO Cookies, divided
1 candy cane (6 inch), crushed

Directions

Beat whipping cream, sugar and mint extract in large bowl with mixer on high speed until soft peaks form. Stir in food color, a few drops at a time, until desired color is achieved.

Spoon about 1 Tbsp. whipped cream mixture into each of 12 paper-lined muffin pan cups. Gently press 1 cookie into whipped cream mixture in each cup; cover evenly with half of the remaining whipped cream mixture.

Repeat layers with remaining cookies and remaining whipped cream mixture.

Refrigerate cupcakes 12 hours to soften the cookies to a cake-like texture.

Top with crushed candy just before serving.

Recipe Tips

Note
These easy-to-assemble desserts can be refrigerated up to 24 hours before serving. The longer the desserts are refrigerated, the softer the cookies become.
Variation
Omit the food color and crushed candy cane. Prepare recipe as directed, using OREO Mint Creme Cookies and substituting vanilla for the mint extract. Top with 1 Tbsp. holiday sprinkles just before serving.
Special Extra
Spoon whipped cream mixture into pastry bag fitted with large round tip. Use to pipe whipped cream mixture into cups as directed.