Mint Moose Tracks No-Bake Cookie Cake

Cool, creamy, and made to impress, this Mint Moose Tracks No-Bake Cookie Cake is a true showstopper.

A chocolate sandwich cookie crust is layered with Mint Moose Tracks ice cream, topped with fluffy whipped topping, and finished with chocolate mint candies for a dessert that’s as beautiful as it is delicious!

Instructions:

1. First, you'll need to ensure that the chocolate sandwich cookies are finely crushed. Put them in a food processor or a blender to get a fine crumb. If you don’t have that, put them into a gallon bag and crush with the back of a wooden spoon.

2. In a medium bowl, combine melted butter and sugar. Stir in crushed cookie crumbs and toss to mix well. Press mixture evenly on the bottom and 1 inch up the sides of an 8 or 9-inch springform pan.

3. Remove Mint Moose Tracks from the freezer and allow it to soften for a few minutes. Once spreadable, scoop it into the springform pan and press it in to make sure there aren’t any gaps. Leave about 1/2-inch at the top of the springform pan to allow for the whipped topping layer.

4. Place the springform pan in the freezer, covered, for at least 2 hours until frozen solid.

5. When you’re ready to serve, remove whipped topping from the freezer and allow to soften until easily spreadable.

6. Make chocolate curls and/or crush up some of the chocolate mint candies. We opted for both! If you’re unfamiliar with chocolate curls – all you need to do is run a peeler alongside the candy bar and it will make beautiful curls! It’s especially visually appealing with chocolate creme de menthe candy bar because you get a nice green stripe in the middle.

7. Now, remove the springform pan from the freezer. Spread a layer of whipped topping over the Mint Moose Tracks.

8. Sprinkle generously with the chocolate mint candies.

9. Serve immediately or freeze until you’re ready to serve.