Frozen Chocolate Mint Dessert Recipes
FLUFFY MINT DESSERT
The cool, minty flavor of this fluffy dessert is perfect for Christmas or the hot summer months. Since it has to be made ahead of time, it's a great time-saver on potluck day. I received the recipe from a neighbor a couple years ago. -Carol Mixter, Lincoln Park, Michigan
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 18-20 servings.
Number Of Ingredients 5
Steps:
- Reserve 1/4 cup of crushed cookies for garnish; set aside. Combine the remaining cookies with butter; press into an ungreased 13-in. x 9-in. dish. , Fold together the whipped topping, marshmallows and mints; pour over crust. Garnish with reserved cookies. Cover and refrigerate for 1-2 days before serving.
Nutrition Facts : Calories 291 calories, Fat 15g fat (10g saturated fat), Cholesterol 12mg cholesterol, Sodium 159mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.
FROZEN CHOCOLATE "FRANGO" MINTS
This recipe came from our yacht club news letter. We don't have a sailboat there anymore, but we are still members. I don't care so much about what's in the flier except for the recipes! This one is really nice, but must remain frozen. We use the name "Frango" loosely around this area. True Frangos were developed and sold by the now out-of-business local Frederick & Nelson Dept. Store. We miss them. I'm thinking of using orange extract, raspberry extract, there are many possibilities! This recipe calls for 18 cupcake liners, which in my opinion would make for HUGE Frangos, so I used candy foil liners. It will make about double if candy liners are used!
Provided by Chef PotPie
Categories Candy
Time 1h15m
Yield 18 candy liner cups, 9-12 serving(s)
Number Of Ingredients 7
Steps:
- Using electric mixer, beat butter and sugar together until light and fluffy.
- Add melted chocolate and continue beating until thoroughly mixed.
- Add egg yolks and beat again until fluffy.
- Beat in peppermint extract.
- Sprinkle about 1 teaspoon cookie crumbs into candy liners and top with chocolate mixture.
- Freeze for at least 1 hour. Serve straight from the freezer and re-freeze leftover. You can top these with maraschino cherries, crushed candy canes, even whipped cream, but not necessary. (For a more decadent dessert, serve in pre-made chocolate shells instead of candy liners.
COPYCAT FANTASTIC CHOCOLATE MINT FRANGOS
Mmmmm! These Frangos will melt in your mouth! They are so easy to make and also make great gifts. After cutting the Frangos into small pieces, I individually wrap each piece in pretty cellophane paper, and then place all pieces in either a cool coffee mug, a pretty box, or a lovely bag. I then take a colorful recipe card and write out the recipe to include with the gift because people always ask me for it once they have tasted these! Please note that the prep time does not include chill time.
Provided by Helping Hands
Categories Dessert
Time 8m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Melt chocolate chips over low heat.
- Allow to cool.
- Add remaining ingredients and beat well.
- Pour into buttered dish.
- Refrigerate until it has hardened (but is still soft enough to slice).
- Cut into small pieces and serve.
MINT DAZZLER
this is another really yummy frozen, no bake dessert my family makes from time to time..Always gets eaten up fast!! (cooking time is freezing time)
Provided by Meli-lynne
Categories Frozen Desserts
Time 4h30m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Crust: Blend wafer crumbs and melted butter.
- Press firmly into greased glass 9 x 13 pan.
- Filling: Cream butter, icing sugar.
- Add eggs, and melted chocolate and beat until light and fluffy.
- Spoon over crust.
- Put in freezer.
- Topping: Whip cream and gently fold in marshmallows.
- Spread over chocolate layer.
- Sprinkle with crushed candy cane.
- Wrap well with plastic wrap and foil and put in freezer until frozen and ready to serve.
Nutrition Facts : Calories 546.9, Fat 33.3, SaturatedFat 17.7, Cholesterol 124.1, Sodium 240.5, Carbohydrate 60.8, Fiber 1.2, Sugar 28.3, Protein 4.5
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