White Chocolate Peppermint Oreo Cheesecake Jars

These White Chocolate Peppermint Oreo Cheesecake Jars are the perfect dessert idea for the season! Simple to make and delicious! #12bloggers

Woo-hoo!! It's the 12th of the month ... you know what that means, right?! That's right!! It's time to share a brand new #12bloggers recipe! For those of you who don't know, 12 bloggers is where a group of 12 bloggers (me and 11 other bloggers) get together on the 12th of the month to share a themed recipe with 12 ingredients or less! This month's theme is white chocolate and peppermint ... how appropriate for December, right?! I've had a chance to have a peek at what my friends made and lemme tell you, y'all are going to love this month's theme!!

I have wanted to make something like this White Chocolate Peppermint OREO Jars for the blog and when I saw this month's theme, I knew that I had to share this recipe! My kiddos go ga-ga for these little treats in a jar ... I don't know what it is that make them seem more special?! All I know is they love them - and I do too!

This is an easy peasy recipe to put together - you'll just need a package of Peppermint OREO cookies, a block of cream cheese, a box of instant pudding, some milk, a tub of whipped topping and a few sprinkles, if your heart so desires. Seriously, that's just 5 ingredients (with an optional 6th) to make these impressive and delicious jars!

Don't forget to pin it!

White Chocolate Peppermint Oreo Cheesecake Jars

by Jamie @ Love Bakes Good Cakes

Prep Time: 15 minutes + chilling

Cook Time: 0 minutes

Yield: 6 servings

Ingredients

1 pkg. (10.7 oz.) OREO Peppermint Creme cookies
1 pkg. (8 oz.) cream cheese, softened
1¼ cups cold milk
1 box (3.4 - 3.56 oz.) white chocolate instant pudding mix
1½ cups whipped topping (Cool Whip), thawed
Sprinkles, optional

Instructions

1. Remove 6 cookies from the package and set aside.

2. Place the remaining cookies into the bowl of a food processor. Cover and process until the cookies resemble fine crumbs. Divide the crushed cookies between 6 small mason jars. Set aside.

3. In a large bowl, beat the cream cheese with ¼ cup of milk until well blended. Add remaining milk and dry pudding mix, mixing well. Stir in the whipped topping.

4. Spoon or pipe (using a pastry bag or large zip-top bag with the corner snipped) the cream cheese mixture into the jars.

5. Refrigerate 4 hours or until firm.

6. Garnish jars with reserved cookies and sprinkles, if desired.