Instructions

1. Put both the cream cheese and sugar in a large bowl. Mix together until creamy. If you want to make life easy, do this with an electric mixer. If you are like me and enjoy a challenge, you can use a for or whisk and good ol’ fashioned muscle. Once creamy, add the vanilla and peppermint, and a few drops of green food coloring (if desired). Mix until thoroughly combined. Now fold in the cool whip using a rubber spatula. Fold in the chopped Andes mints.

2. Take the mixture and put into your popsicle molds (I use this one) , filling to the top. To make this easy, spoon the mixture into a pastry bag (or ziploc) first, then snip and squeeze into the mold. Tap the full mold on the counter top to help release any air pockets. Freeze for 4-6 hours, or until popsicles are solidified.

3. After popsicles are frozen, remove from your popsicle mold. Dip in Magic Shell and then roll in additional coarsely chopped Andes mints.