Easy Peppermint Dessert Food
EASY PEPPERMINT DESSERT
This recipe is from Betty Crocker's Holiday Cookbook. Great recipe for the holidays. Time indicated includes chilling time.
Provided by Shirl J 831
Categories Frozen Desserts
Time 10h20m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Mix crushed cookies and melted butter.
- Press mixture in bottom of ungreased rectangular pan, 13x9x2.
- Stir together ice cream and 2 cups of the cool whip topping; spoon evenly onto chocolate cookie crust.
- Freeze 3 hrs till firm.
- Meanwhile; melt butter and chocolate in 2 qt saucepan over low heat, stir constantly.
- Stir in sugar; gradually stir in milk.
- Heat to boiling over medium high heat, stir constantly.
- Cook and stir 5 minutes till slightly thick; stir in vanilla.
- Cool completely, about 2 hours pour 2 cups of chocolate sauce evenly over ice cream.
- freeze at least 8 hrs and no longer than 2 weeks.
- Cover and refrigerate remaining sauce.
- Reheat reserved sauce till warm.
- to serve cut into 5 rows by 3 rows.
- Top with sauce and remaining cool whip;
- sprinkle with crushed candies.
Nutrition Facts : Calories 565.1, Fat 32.4, SaturatedFat 17.9, Cholesterol 39.1, Sodium 337.9, Carbohydrate 69, Fiber 2.6, Sugar 50.4, Protein 5.4
EASY PEPPERMINT DESSERT
Steps:
- In medium bowl, mix crushed cookies and 1/2 cup melted butter. Press mixture firmly in bottom of ungreased 13x9-inch pan.
- In 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.
- 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.
- Pour 2 cups of the chocolate sauce evenly over ice cream. Freeze at least 8 hours but no longer than 2 weeks. Cover and refrigerate remaining sauce.
- 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.
- To soften the ice cream, place it in the refrigerator for 30 minutes.
- Make a dozen little desserts by dividing the cookie crust among 12 paper-lined muffin cups, then filling with the ice cream mixture and continuing as directed.
EASY PEPPERMINT DESSERT
Refreshing, rich dessert! The classic pairing of chocolate and peppermint is sure to bring recipe requests.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 13h55m
Yield 15
Number Of Ingredients 10
Steps:
- In medium bowl, mix crushed cookies and 1/2 cup melted butter. Press mixture firmly in bottom of ungreased 13x9-inch pan.
- In 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.
- 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.
- Pour 2 cups of the chocolate sauce evenly over ice cream. Freeze at least 8 hours but no longer than 2 weeks. Cover and refrigerate remaining sauce.
- 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.
Nutrition Facts : Calories 680, Carbohydrate 79 g, Cholesterol 75 mg, Fat 7, Fiber 4 g, Protein 8 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 59 g, TransFat 3 g
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