5
from
2
votes
Print
Peppermint Bark Cheesecake Dip
Ingredients
8
ounces
cream cheese
softened
1/2
cup
marshmallow fluff
1/2
cup
cool whip
1/2
cup
powdered sugar
1
cup
Andes peppermint baking chips
1/2
cup
miniature chocolate chips
Instructions
In a stand mixer beat cream cheese until light and fluffy.
Add in marshmallow fluff and cool whip.
Slowly add powdered sugar until well combined.
Fold in Andes and chocolate chips.
Chill for at least 2 hours before serving.