Mint Dazzler Recipes
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
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.
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- Mix the vanilla wafers and the 1/4 cup melted butter. Press into a 9 x 13 inch pan. Place pan in the freezer while you work on the next step.
- Melt the 1/2 cup butter in a small saucepan over low heat. Add the confectioner's sugar and cocoa and stir until all is incorporated. Add a little bit of the chocolate mixture to the beaten eggs and stir to bring up the temperature. Slowly add the egg mixture to the rest of the chocolate, constantly stirring so the eggs don't scramble. Continue to stir and cook for a full minute. Remove from heat and beat the chocolate mixture with electric beaters until smooth. Spoon over crumbs and set in freezer.
- Whip the whipping cream. Fold in the marshmallows and marshmallow creme. Spread marshmallow mixture over set chocolate layer. Sprinkle with the peppermint candy.
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