“A wonderful Christmas holiday dessert that can be served cold from the refrigerator or frozen! To serve cut into squares then top each serving with a small candy cane if desired. To crush the candies place in resealable plastic food bag and pound with a rolling pin or meat mallet, make sure that you don't pulverize the candy in fine pieces, the candies must be coarsely chopped. If you are serving this for a large gathering then prepare two. These can also be made in 3 or 4-inch individual foil tart shells instead of the 13 x9-inch baking pan if desired. Children of all ages will enjoy this dessert!”

Ingredients Nutrition

  • 2 cups chocolate wafer crumbs (finely crushed)
  • 12 cup melted butter
  • 14 cup sugar
  • 1 cup semi-sweet chocolate chips
  • 23 cup whipping cream, unwhipped
  • 1 12 cups powdered sugar (can use less if desired)
  • 2 (8 ounce) packages cream cheese, softened
  • 2 teaspoons peppermint extract
  • 1 12 cups whipped cream (measure out 1-1/2 cups after whipping)
  • 23 cup coarsely chopped candy cane (or can use hard crushed peppermint candies)


  1. Prepare an ungreased 13 x 9-inch baking pan.
  2. For the crust; combine all ingredients then press into bottom of the baking pan.
  3. For the ganache; melt the chocolate chips with 2/3 cup whipping cream in a saucepan over low heat, stirring occasionally until smooth (this should take about 4-5 minutes).
  4. Pour the ganache over the crust in the pan.
  5. Place in freezer while making the filling (at least 15 minutes).
  6. For the filling; in a bowl combine the powdered sugar with cream cheese and peppermint extract; beat at low speed until smooth and creamy (about 2-3 minutes).
  7. Add in 1-1/2 cups whipped cream; stir gently stir using a wooden spoon or spatula until combined.
  8. Gently stir in crushed candy.
  9. Spread over the cold ganache mixture.
  10. Cover and freeze a minimum of 5 hours or overnight.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a