OREO Mint Icebox Cupcakes
12 servings
12h 20min Cook
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
Nutritional Information
| Calories | 290 |
| Total fat | 19g |
| Saturated fat | 11g |
| Trans fat | 0.5g |
| Cholesterol | 45mg |
| Sodium | 105mg |
| Total Carbohydrate | 28g |
| Dietary fiber | 0g |
| Total sugars | 17g |
| Added sugars | 16g |
| Protein | 2g |
| Vitamin D | 4% DV |
| Calcium | 4% DV |
| Iron | 6% DV |
| Potassium | 2% DV |
- 1
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.
- 2
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.
- 3
Repeat layers with remaining cookies and remaining whipped cream mixture.
- 4
Refrigerate cupcakes 12 hours to soften the cookies to a cake-like texture.
- 5
Top with crushed candy just before serving.