1 can condensed milk
2 1/2 cups of cold heavy cream
1 teaspoon peppermint extract
3 drops of green food coloring
1 cup of mini Hershey kisses chocolate chips
2 loaves of pound cake (store bought)
1 package out of the box of girl scouts Thin Mints cookies
Make the whipping cream first. To the bowl of your stand mixer, add the heavy cream. Whip on high, that’s 8 on mine. Whip until it forms firm peaks.
In a separate bowl , add the condensed milk with the peppermint extract and food coloring.
Fold this mixture into the whipped cream, gently and add in the chocolate chips. Cover with plastic wrap and place in the fridge for 30 minutes.
Add the cookies to a zip lock bag and using a rolling pin or something to smash the cookies into small pieces.
I used an 8.5 * 4.5 cake pan. Line it with plastic wrap making sure there is extra hanging over the sides of the pan.
The cake loaves I used were the same size as my pans. So I just sliced it length wise into three pieces.
To assemble the cake, layer one of the slices of cake, baste on some of the whipped cream, sprinkle some of the crushed cookies, Add another layer of whipped cream, followed by another slice of cake, then more whip cream, cookie crumbles, more whip cream. Once you are done and your pan is full, the last whip cream topping, you can sprinkle on some of the crushed cookies, wrap the extra plastic over the pan and place in the freezer for an hour.
When you remove the cake from the freezer, pull it out by lifting the plastic. If you have extra whip cream you can baste the sides of the cake, before slicing and serving!