Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Geri Thobe      

Recipe Categories:

    Easy Peppermint Dessert


    Source of Recipe


    www.pillsbury.com

    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

    Recipe



    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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |