Peppermint Stick Dessert 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

FROZEN PEPPERMINT DELIGHT



Frozen Peppermint Delight image

If you're looking for a dessert that's festive, delicious and easy to make, this is the one for you. Drizzled in hot fudge sauce and loaded with pretty peppermint pieces, this almost tempting treat will have guests asking for seconds. -Pam Lancaster, Willis, Virginia

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 15 servings.

Number Of Ingredients 6

1 package (14.3 ounces) Oreo cookies, crushed
1/4 cup butter, melted
2 containers (1-1/2 quarts each) peppermint ice cream, slightly softened
1 carton (12 ounces) frozen whipped topping, thawed
Hot fudge ice cream topping, warmed
Crushed peppermint candy

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.

Nutrition Facts : Calories 425 calories, Fat 22g fat (11g saturated fat), Cholesterol 24mg cholesterol, Sodium 296mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.

PEPPERMINT BARK TRIFLE



Peppermint Bark Trifle image

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 8

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
3 tablespoons 2% milk
1 teaspoon peppermint extract
3 cups heavy whipping cream, whipped
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
3 tablespoons crushed peppermint candies
1-1/2 pounds Swirled Peppermint Bark [this needs to link to RMS #264202]

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.

Nutrition Facts : Calories 426 calories, Fat 35g fat (22g saturated fat), Cholesterol 106mg cholesterol, Sodium 279mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 0 fiber), Protein 5g protein.

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