Peppermint Stick Dessert Recipes

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PEPPERMINT STICK DESSERT



Peppermint Stick Dessert image

With every spoonful of this cool, creamy concoction, my family goes back in time to when our Grandma Dagmar made it each Christmas. The minty, refreshing flavor can't be topped. -Dianne Oertel, Racine, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 6

8 ounces peppermint candy, crushed
1/2 cup half-and-half cream
1-1/4 teaspoons unflavored gelatin
1 tablespoon cold water
1-1/2 cups heavy whipping cream, whipped
27 chocolate wafers

Steps:

  • In a small saucepan, combine crushed candy and cream. Cook over low heat until candy is melted, stirring occasionally. , In a small bowl, sprinkle gelatin over water; let stand for 1 minute. Stir into hot peppermint mixture until dissolved. Refrigerate until mixture begins to set, about 20 minutes. Fold in whipped cream., Crush 3 chocolate wafers; set aside for garnish. Line a 1-1/2-qt. serving bowl with 12 wafers. Top with half of the peppermint mixture. Repeat layers. Sprinkle with chocolate crumbs. Refrigerate for at least 8 hours. If desired, sprinkle with additional crushed peppermint candy just before serving.

Nutrition Facts : Calories 250 calories, Fat 14g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 103mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.

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

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