Ingredients
Equipment
Instructions
- Set aside 20 Oreo cookies for layering. Place the remaining cookies in a food processor and pulse into fine crumbs. Combine crumbs with melted butter in a bowl.
- Press the crumb mixture firmly into the bottom of a 9x13-inch baking dish. Chill in the refrigerator while you prepare the filling.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar and peppermint extract, mixing until combined.
- Gently fold the thawed whipped topping into the cream cheese mixture until just combined.
- Spread half of the peppermint filling over the chilled Oreo crust. Arrange the 20 reserved whole Oreo cookies on top in a single layer.
- Spread the remaining filling evenly over the whole Oreos.
- Cover the dish and refrigerate for at least 6 hours, or preferably overnight, to allow the cake to set.
- Before serving, make the ganache. Place chocolate chips in a heatproof bowl. Heat the heavy cream until it simmers, then pour over the chocolate chips. Let stand for 5 minutes, then whisk until smooth.
- Pour the ganache over the chilled cake and spread evenly. Immediately sprinkle with crushed candy canes. Slice and serve.
Notes
Make-Ahead Tip: This cake is perfect for making a day in advance! The flavors meld together beautifully overnight.
Storage: Keep leftovers tightly covered in the refrigerator for up to 3 days.
Storage: Keep leftovers tightly covered in the refrigerator for up to 3 days.
