Chocolate Mint Torte

READY IN: 1hr 15mins


  • 15
    cream-filled chocolate sandwich cookies, finely chopped
  • 3
    tablespoons butter, melted
  • 23
    cup mint chocolate chips, melted and slightly cooled
  • 2
    (8 ounce) packages cream cheese, softened
  • 12
  • 14
    cup milk
  • 1
    (8 ounce) container whipped topping, thawed


  • Combine the butter and chopped cookies and press into the bottom of a springform pan. Refrigerate.
  • Place the chocolate chips in a microwave-safe bowl and heat on high for 1 1/2 minutes, stirring every 30 seconds until smooth. Cool slightly. Mix in the milk until creamy.
  • Beat together the powdered sugar and cream cheese until smooth. Stir in the chocolate mixture.
  • Reserve 1/2 cup of the whipped topping. Fold in the remaining whipped topping into the cream cheese mixture. Spread onto the refrigerated crust. Place back in the refrigerator for 30 minutes.
  • When serving, remove the collar from the pan. Serve with the remaining whipped topping.