Chocolate Mint Bars: No Bake Method

Instructions:

1. Combine the crushed mint cookies, melted butter, and salt in a medium bowl until the mixture resembles wet sand.
2. Line a 9x9 inch baking pan with parchment paper. Press the cookie mixture firmly into the bottom using the bottom of a glass to remove air pockets.
3. Place the crust in the freezer for 10 minutes to lock in the structure.
4. Beat the softened cream cheese and powdered sugar until the texture is smooth and ivory-colored.
5. Stir in the peppermint extract.
6. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold in the whipped topping and the cream cheese mixture until no streaks remain.
7. Pour the cream mixture over the chilled crust, smooth the top with an offset spatula, and refrigerate for 30 minutes.
8. Combine the instant pudding mix and cold milk, whisking vigorously for 2 minutes until thickened.
9. Fold in the melted semi-sweet chocolate chips until the color is a uniform, deep mahogany.
10. Carefully pour the chocolate mixture over the peppermint layer using a slow pouring motion to avoid displacing the cream.
11. Immediately sprinkle the chopped Andes mints across the top.
12. Refrigerate the bars for at least 4 hours before slicing with a heated blade.