Choco Mint Freeze Food

MINT CHIP FREEZE

Steps:

• In a large bowl, combine the cookie crumbs and butter. Press into two 13x9-in. dishes. Refrigerate for 30 minutes., In a small saucepan, combine the milk, sugar, butter and chocolate. Cook and stir over medium heat until thickened and bubbly, about 12 minutes. Remove from the heat; cool completely., Spread ice cream over each crust. Spoon cooled chocolate sauce over top; evenly spread to cover. Freeze until firm. Spread with whipped topping. Desserts may be frozen for up to 2 months. Remove from freezer 10 minutes before cutting. Garnish with shaved chocolate.

FROZEN CHOCO-MINTY PIZZA

Steps:

• Mix cookie crumbs and butter; press firmly onto bottom of 12-inch pizza pan.
• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Stir in mint extract. Gently stir in half of the whipped topping.
• Spread pudding mixture evenly onto cookie crust. Cover with remaining whipped topping; drizzle with fudge topping.
• Freeze 3 hours or until firm. Cut into 12 slices. Store leftover dessert in freezer.

CHOCO-MINT FREEZE

Steps:

• Toss together crumbs and butter,(and reserving 1/4 cups mixture,) press into a 8X8 baking dish.
• Spread on softened ice cream and freeze.
• Melt 1/2 cup butter and the chocolate over low heat, gradually stir in egg yolks, sugar, nuts and vanilla.
• Beat egg whites until stiff peaks form.
• Add egg whites to chocolate mixture and spread over ice cream.
• Top with reserved crumbs. Freeze for at least 2 hours.

CHOCOLATE MINT FREEZE

Steps:

• In large bowl, whisk milk and pudding mix for 2 minutes, let stand for two minutes or until soft set.
• Stir in chocolate chips.
• In small mixing bowl, beat cream until it begins to thicken.
• Add peppermint extract, beat until soft peaks form.
• Fold into pudding.
• Transfer to ungreased 8 inch square dish.
• Cover and freeze for two hours or until firm.
• Remove from freezer 15 minutes prior to serving and cut into squares.

CHOCOLATE MINT COOKIES I

Steps:

• In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
• At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!