Mint Chocolate Cheesecake Popsicles

By SewingDragonfly

Author’s notes:
If you have an issue releasing your popsicles from the molds, run a little warm water on the sides of the molds.
If you cannot find the Andes cookies, feel free to substitute Mint Oreos.
I have not attempted this recipe with a substitute for Cool Whip.
Due to the soft texture of this recipe, it is not recommended for use in a Zoku Quick Pop Maker.

Ingredients

• 1 (8 oz) package cream cheese, softened
• 3 T granulated sugar
• 1/2 tsp pure vanilla extract
• 1/8 tsp pure peppermint extract
• 1 (8 oz) tub frozen whipped topping, thawed
• 12 Andes Crème de Menthe cookies, finely chopped
• Magic Shell (optional)

Details

Servings 8

Preparation

Step 1

In a large bowl, with an electric mixer, beat the cream cheese and sugar on medium-high speed until smooth and creamy, about 3 minutes. Add in the extracts and mix until well combined, scraping down the sides of the bowl as needed. Using a rubber spatula, fold in the whipped topping until it is fully incorporated into the cream cheese mixture. Fold in cookies.
Spoon the filling into a pastry bag or large zip bag. Snip enough of the end off the bag to allow you to pipe the mixture into your popsicle molds. Once your molds are full, gently tap the popsicle mold base on the countertop to help release any air pockets. Freeze according to the manufacturer’s directions.
If desired, garnish each popsicle with Magic Shell and chopped cookie