Make it kid friendly using peppermint extract or an adult version with Creme De Menthe. Either way, it is rich, creamy, quick, no-bake, and crazy delicious! Fun for Saint Patrick’s Day, Christmas, spring time, or any time!
Place the Oreo cookies in a food processor and pulse several times until crumbs form. Set aside.
In a large bowl, beat heavy cream with an electric mixer until it starts to thicken; slowly add in 1/4 cup of the powdered sugar. Continue to mix until thickened and stiff peaks form. (Do not overheat or it will become thick and clumpy.) Pour into a bowl; set aside.
In the same bowl (no need to rinse out), beat the cream cheese until smooth. Continue mixing and add in the remaining 1/2 cup powdered sugar, peppermint extract, and milk. Beat until well combined.
With a spatula, gently fold the whipped cream into the cream cheese mixture, until just combined.
Add in a few drops of green food coloring and fold until no white streaks remain.
Alternate the cheesecake mousse with the cookie crumbs in small tumbler glasses. Continue layering depending on the size of your glasses.
Serve right away or chill for later and enjoy!
To make assembly easiest, fill a large Ziploc bag with the mousse mixture, cut off a small corner, and pipe into the glasses. Variation #1 - omit the extract and substitute the regular Oreos for Mint Creme Oreos. Variation #2 - omit the extract and replace the Oreos with Girl Scout Thin Mints.