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    Easy Peppermint Dessert

    Source of Recipe

    List of Ingredients

    1 package (18 oz) creme-filled chocolate sandwich cookies, crushed (about 4 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


    1. In large bowl, mix crushed cookies and 1/2 cup melted butter. Press mixture firmly in bottom of ungreased 13x9-inch pan.

    2. In another 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.

    3. 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.

    4. Pour 2 cups of the chocolate sauce evenly over ice cream layer. Freeze at least 8 hours but no longer than 2 weeks. Cover and refrigerate remaining sauce.

    5. 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.




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