Chocolate Mint Cheesecake Charlotte

from Publix / Apron's

• Ready In: 45 mins
• Serves: 8
• Yields: 1 cake

Ingredients

• 1 (12 ounce)  bakery butter loaf  cake, very thinly sliced
• 8  small  dark chocolate  peppermint patties, finely chopped
• 8  square fudge mint  cookies, finely chopped
• 1 1⁄2 cups  cold milk
• 1 (11 1/8ounce) box  no bake cheesecake mix (filling portion only)
•  whipped topping (optional)

Directions

1. Prep.
2. Cut cake into 1/4-inch-thick slices.
3. Chop peppermint patties and cookies.
4. Steps.
5. Place milk and filling mix in medium bowl; beat with mixer on low 1 minute. Add chopped patties; mix on high 3–4 minutes or until thick.
6. Line 3-quart dessert bowl with cake slices, covering bottom and sides (reserving some slices for top). Spoon one-half of the filling over the cake slices, then add one-half of the cookie crumbs; repeat. Finish with a layer of cake slices. Chill 30 minutes or until firm.
7. Invert dessert onto serving plate before slicing, if desired. Serve with whipped topping.