Chocolate Mint Cheesecake Charlotte

• 1 (12 ounce) bakery butter loaf cake, very thinly sliced
• 8 small dark chocolate peppermint patties, finely chopped
• 8 square fudge mint cookies, finely chopped
• 1 12 cups cold milk
• 1 (11 1/8 ounce) box no bake cheesecake mix (filling portion only)
• whipped topping (optional)

1. Prep.
2. Cut cake into 1/4-inch-thick slices.
3. Chop peppermint patties and cookies.
4. Steps.
5. Place milk and filling mix in medium bowl; beat with mixer on low 1 minute.
6. Add chopped patties; mix on high 34 minutes or until thick.
7. Line 3-quart dessert bowl with cake slices, covering bottom and sides (reserving some slices for top).
8. Spoon one-half of the filling over the cake slices, then add one-half of the cookie crumbs; repeat.
9. Finish with a layer of cake slices.
10. Chill 30 minutes or until firm.
11. Invert dessert onto serving plate before slicing, if desired.
12. Serve with whipped topping.

butter, chocolate peppermint patties, mint cookies, cold milk, cheesecake mix, topping

Taken from www.food.com/recipe/chocolate-mint-cheesecake-charlotte-476830 (may not work)