Peppermint Stick Dessert Recipes

EASY PEPPERMINT DESSERT

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.

FROZEN PEPPERMINT DELIGHT

Steps:

• In a large bowl, combine cookie crumbs and butter. Press into an ungreased 13x9-in. dish. Spread ice cream over crust; top with whipped topping. Cover and freeze until solid. May be frozen for up to 2 months. , Just before serving, drizzle with hot fudge topping and sprinkle with peppermint candy.

PEPPERMINT BARK TRIFLE

Steps:

• In a bowl, beat cream cheese, sugar, milk and extract until smooth. Fold in whipped cream; set aside., Place a third of the cake in a 3- or 4-qt. trifle dish or serving bowl. Top with a third of each of the cream cheese mixture, crushed peppermint and peppermint bark. Repeat layers twice; garnish with additional bark. Cover and refrigerate at least 4 hours.