No Bake Chocolate Mint Dessert: 12 Slices

Instructions:

1. Combine the crushed cookies and melted butter in a bowl until the mixture resembles wet sand.
2. Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on the sides.
3. Firmly press the cookie mixture into the bottom of the pan using the bottom of a measuring cup until flat and compact. Place in the fridge.
4. Beat the softened cream cheese and powdered sugar together until smooth and streak-free, then stir in the peppermint extract.
5. In a separate bowl, whip the heavy cream until stiff peaks form.
6. Gently fold the whipped cream and thawed whipped topping into the cream cheese mixture using a spatula until the color is uniform, then spread evenly over the chilled crust.
7. Place chocolate chips in a microwave-safe bowl. Heat the heavy cream in a separate container until it just begins to simmer.
8. Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes.
9. Stir gently from the center outward until the mixture is mahogany-colored and glossy, then stir in the butter.
10. Pour the ganache over the mint layer, tilting the pan to ensure edge-to-edge coverage.
11. Refrigerate for at least 4 hours (or overnight) until the ganache is set.