MINT DAZZLER
this is another really yummy frozen, no bake dessert my family makes from time to time..Always gets eaten up fast!! (cooking time is freezing time)
Provided by Meli-lynne
Categories Frozen Desserts
Time 4h30m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Crust: Blend wafer crumbs and melted butter.
- Press firmly into greased glass 9 x 13 pan.
- Filling: Cream butter, icing sugar.
- Add eggs, and melted chocolate and beat until light and fluffy.
- Spoon over crust.
- Put in freezer.
- Topping: Whip cream and gently fold in marshmallows.
- Spread over chocolate layer.
- Sprinkle with crushed candy cane.
- Wrap well with plastic wrap and foil and put in freezer until frozen and ready to serve.
Nutrition Facts : Calories 546.9, Fat 33.3, SaturatedFat 17.7, Cholesterol 124.1, Sodium 240.5, Carbohydrate 60.8, Fiber 1.2, Sugar 28.3, Protein 4.5
MINI PEPPERMINT ROLLS
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h20m
Yield 16 rolls
Number Of Ingredients 12
Steps:
- For the rolls: Preheat the oven to 350 degrees F. Grease an 8-inch square cake pan with cooking spray or butter.
- Mix the granulated sugar, melted butter, vanilla extract and peppermint extract in a bowl. Unroll the crescent dough sheets and coat each sheet in half of the butter mixture, spreading it to the edges of the sheets. Roll each sheet tightly, starting with the longer side, and place the seam side down. Cut each roll into 8 equal pieces, making a total of 16 pieces. Arrange the pieces in the prepared cake pan.
- Bake until golden and cooked through, 22 to 24 minutes. Let cool completely, about 30 minutes.
- For the glaze: Meanwhile, make the glaze by whisking together the powdered sugar, milk and peppermint extract, Add the melted butter and red food coloring, whisking until completely combined.
- Remove the cooled rolls from the pan and top each one with the glaze. Sprinkle over the crushed candy canes and serve.
FLUFFY MINT DESSERT
The cool, minty flavor of this fluffy dessert is perfect for Christmas or the hot summer months. Since it has to be made ahead of time, it's a great time-saver on potluck day. I received the recipe from a neighbor a couple years ago. -Carol Mixter, Lincoln Park, Michigan
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 18-20 servings.
Number Of Ingredients 5
Steps:
- Reserve 1/4 cup of crushed cookies for garnish; set aside. Combine the remaining cookies with butter; press into an ungreased 13-in. x 9-in. dish. , Fold together the whipped topping, marshmallows and mints; pour over crust. Garnish with reserved cookies. Cover and refrigerate for 1-2 days before serving.
Nutrition Facts : Calories 291 calories, Fat 15g fat (10g saturated fat), Cholesterol 12mg cholesterol, Sodium 159mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.
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