Chocolate Mint Striped Delight Food

CHOCOLATE-PEPPERMINT STRIPED DELIGHT

Steps:

• Combine wafer crumbs, butter and 2 Tbsp. sugar; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
• Beat cream cheese, remaining sugar and 2 Tbsp. milk in medium bowl until blended. Stir in finely crushed candy canes. Add 1-1/4 cups COOL WHIP; mix well. Spread over crust.
• Beat pudding mixes and remaining milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
• Refrigerate 4 hours. Top with coarsely crushed candy canes just before serving.

STRIPED DELIGHT

Steps:

• Process cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
• Whisk cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust.
• Beat pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.

CHOCOLATE-MINT RED VELVET STRIPED DELIGHT

Steps:

• Mix cookie crumbs, butter and food coloring until blended; press onto bottom of 13x9-inch dish. Refrigerate 10 min.
• Beat cream cheese, sugar and 2 Tbsp. milk in medium bowl with whisk until blended. Stir in half the crushed candy, then 1-1/4 cups COOL WHIP; spread over crust.
• Whisk pudding mixes, remaining milk and peppermint extract in large bowl 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
• Refrigerate 4 hours or until firm. Sprinkle with remaining crushed candy just before serving.

CHOCOLATE MINT STRIPED DELIGHT

Steps:

• Mix crushed cookies and butter in medium bowl. Press firmly onto bottom of 13x9-inch baking dish. Refrigerate 10 minutes.
• Beat cream cheese, sugar, and 2 Tablespoons milk in medium bowl with wire whisk until well blended.
• Gently stir in 1 1/4 cups of the whipped topping. Spread over crust.
• Pour 3 1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended.
• Pour over cream cheese layer. Let stand 5 minutes or until thickened.
• Spread remaining whipped topping over pudding.
• Refrigerate at least 4 hours.
• Cut into 24 squares.
• Store leftover dessert in refrigerator.

MINT CHOCOLATE DELIGHTS

Steps:

• Preheat oven to 325 degrees.
• Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, sugars and vanilla until creamy. Add eggs, one at at ime, beating well after each addition. Gradually beat in flour mixtures. Stir in morsels. Drop by well rounded tablespoons onto ungreased cookie sheet.
• Bake for 11-13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes then removeto wire racks to cool completely.

STRIPED DELIGHT

Steps:

• For Crust: combine graham cracker crumbs, sugar and butter.
• Press firmly into bottom of 13-by-9-inch pan.
• Chill 15 minutes.
• For Filling: Beat cream cheese, sugar and 2 tablespoons milk until smooth.
• Fold in 1 1/2 cups thawed whipped topping.
• Spread mixture over prepared crust.
• Prepare instant pudding and pie filling mixes as directed on package, using 3 1/2 cups milk.
• Pour over cream cheese layer.
• Chill several hours or overnight.
• Before serving, spread 1 1/2 cups thawed whipped topping over pudding.
• Note: A layer of chopped fruit that complements the pudding flavor can be placed on top of the crust before adding the cream cheese mixture.

CHOCOLATE MINT DELIGHTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle., Shape dough into two 6-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm., Unwrap dough and cut into 1/4-in. slices. Place one slice on waxed paper; top with a peppermint patty and a second dough slice. Press edges of dough together to completely cover the peppermint patty. Repeat., Place 2 in. apart on ungreased baking sheets. Bake at 325° for 11-13 minutes or until set, watching carefully. Cool for 5 minutes before removing to wire racks. , For icing, in a microwave, melt peppermint patties and butter; stir until smooth. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; fill with icing. Pipe over cookies as desired.