Easypeppermintdessert Recipes

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EASY PEPPERMINT DESSERT



Easy Peppermint Dessert image

Refreshing, rich dessert! The classic pairing of chocolate and peppermint is sure to bring recipe requests.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 13h55m

Yield 15

Number Of Ingredients 10

1 package (1 lb) creme-filled chocolate sandwich cookies, crushed (about 3 cups)
1/2 cup butter or margarine, melted
1/2 gallon peppermint stick, party mint or mint chip ice cream, softened
1 container (12 oz) frozen whipped topping, thawed
1/2 cup butter or margarine
4 oz unsweetened baking chocolate, chopped
2 cups sugar
1 can (12 oz) evaporated milk
1 teaspoon vanilla
1/3 cup crushed peppermint candies or candy canes

Steps:

  • In medium bowl, mix crushed cookies and 1/2 cup melted butter. Press mixture firmly in bottom of ungreased 13x9-inch pan.
  • In large bowl, stir together ice cream and 2 cups of the whipped topping; spoon evenly over cookie crust. Freeze about 3 hours or until firm.
  • Meanwhile, in 2-quart saucepan, melt 1/2 cup butter and the chocolate over low heat, stirring constantly.Stir in sugar; gradually stir in milk. Heat to boiling over medium-high heat, stirring constantly. Cook and stir 5 minutes or until slightly thickened; stir in vanilla. Cool completely, about 2 hours.
  • Pour 2 cups of the chocolate sauce evenly over ice cream. Freeze at least 8 hours but no longer than 2 weeks. Cover and refrigerate remaining sauce.
  • Reheat reserved sauce until just warm. To serve, cut into 5 rows by 3 rows. Top with sauce and remaining whipped topping; sprinkle with crushed candies.

Nutrition Facts : Calories 680, Carbohydrate 79 g, Cholesterol 75 mg, Fat 7, Fiber 4 g, Protein 8 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 59 g, TransFat 3 g

EASY PEPPERMINT DESSERT



Easy Peppermint Dessert image

Provided by Food Network

Categories     dessert

Time 14h50m

Yield 15 servings

Number Of Ingredients 10

1 package (1 lb) creme-filled chocolate sandwich cookies, crushed (about 3 cups)
1/2 cup butter or margarine, melted
1/2 gallon peppermint stick, party mint or mint chip ice cream, softened
1 container (12 oz) frozen whipped topping, thawed
1/2 cup butter or margarine
1 can (12 oz) evaporated milk
1 teaspoon vanilla
1/3 cup crushed peppermint candies or candy canes
4 oz unsweetened baking chocolate, chopped
2 cups sugar

Steps:

  • In medium bowl, mix crushed cookies and 1/2 cup melted butter. Press mixture firmly in bottom of ungreased 13x9-inch pan.
  • In large bowl, stir together ice cream and 2 cups of the whipped topping; spoon evenly over cookie crust. Freeze about 3 hours or until firm.
  • Meanwhile, in 2-quart saucepan, melt 1/2 cup butter and the chocolate over low heat, stirring constantly.Stir in sugar; gradually stir in milk. Heat to boiling over medium-high heat, stirring constantly. Cook and stir 5 minutes or until slightly thickened; stir in vanilla. Cool completely, about 2 hours.
  • Pour 2 cups of the chocolate sauce evenly over ice cream. Freeze at least 8 hours but no longer than 2 weeks. Cover and refrigerate remaining sauce.
  • Reheat reserved sauce until just warm. To serve, cut into 5 rows by 3 rows. Top with sauce and remaining whipped topping; sprinkle with crushed candies.
  • To soften the ice cream, place it in the refrigerator for 30 minutes.
  • Make a dozen little desserts by dividing the cookie crust among 12 paper-lined muffin cups, then filling with the ice cream mixture and continuing as directed.

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