Fluffy Mint Surprise Dessert By Freda Food

FLUFFY MINT DESSERT

Fluffy Mint Dessert image

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

Ingredients

1 package (15-1/2 ounces) Oreo cookies, crushed
1/2 cup butter, melted
2 cartons (12 ounces each) frozen whipped topping, thawed
2 cups pastel miniature marshmallows
1-1/3 cups small pastel mints (5-1/2 ounces)

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.

FLUFFY MINT DESSERT

Fluffy Mint Dessert image

My niece made this for a gathering I attended and I loved it. It is a very light, creamy dessert. It does need to made at least a day ahead of time so allow for that in your preparation. (The mints called for are sold under the name of "Melt Away Mints" at Hickory Farms but you can get them other places as well. There is a photo of them in the photo section of this recipe.)

Provided by Marg CaymanDesigns

Categories Dessert

Time 10m

Yield 12-16 serving(s)

Number Of Ingredients 5

Ingredients

1 (1 lb) package cream-filled chocolate sandwich cookies, crushed
1/2 cup butter or 1/2 cup margarine, melted
2 (12 ounce) cartons frozen whipped topping, thawed
2 cups colored miniature marshmallows
1 1/3 cups mini white chocolate pastel after dinner mints (NOT buttermints)

Steps:

Reserve 1/4 cup of crushed cookies for garnish.
Combine the remaining cookies with butter; press into an ungreased 13x9x2-inch baking dish.
Fold together whipped topping, marshmallows, and mints; pour over crust.
Garnish with reserved cookies.
Cover and refrigerate for 1-2 days before serving.

FLUFFY MINT SURPRISE DESSERT BY FREDA

Fluffy Mint surprise Dessert By Freda image

No Cook & No Baking, Whaa-whoo!! While Going thru some recipes used @ church I found many I have not used in a long While. This Mint dessert was always a special one with folks who loved Mint. We always called this the After Dinner Surprise. Note: this does take a day or two for the Mint flavors to Marry before Serving. So...

Provided by FREDA GABLE

Categories Other Desserts

Time 10m

Number Of Ingredients 6

Ingredients

AFTER DINNER FLUFFY MINT DESSERT . . NO COOK . . NO BAKE
1 Pkg cream filled chocolate cookies crushed ( or oreos)
1/3 C melted butter, ( or margarine)
2 tubs cool whip, thawed (12oz size)
2 cups pastel mini marshmallows
1 1/3 C small pastel butter mints

Steps:

1. in a Zip lock bag, Crush Chicolate cookies. reserve 1/4 cup for garnish.
2. Mix the remaining crushed cookies, with the melted butter; Press into ungreased 13 X 9 X 2 baking dish.
3. FOLD together whipped topping, Marshmallows, & mints; Pour over the Crust.
4. Sprinkle with the reserved Cookie crumbs. Cover and Chill in Refer for 1-2 days before serving. Serves 18-20 1/2 Cup servings.

FLUFFY FRUIT DESSERT

Fluffy Fruit Dessert image

Make and share this Fluffy Fruit Dessert recipe from Food.com.

Provided by Creation In Hope

Categories Dessert

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

1 (1 1/2 ounce) package whipped topping
1/2 cup milk
1/2 teaspoon almond extract
1 (21 ounce) can peach pie filling
1 (15 ounce) can fruit cocktail
2 cups miniature marshmallows
coconut, Grated

Steps:

Fix topping by mixing milk, almond extract with dessert topping whip.
Beat according to directions on package, set aside.
Fold in peach pie filling, well drained fruit cocktail, marshmallows.
Turn into square baking pan.
Spread with Topping mix.
Sprinkle with grated coconut, chill.

Nutrition Facts : Calories 75.4, Fat 1.4, SaturatedFat 0.9, Cholesterol 4.9, Sodium 22, Carbohydrate 15.7, Fiber 0.4, Sugar 12.1, Protein 0.9

FROZEN CHOCOLATE MINT DESSERT

Frozen Chocolate Mint Dessert image

"This is adapted from my great-aunt's recipe for grasshopper pie. It came about by accident, as I put in too much mint extract. To cut the mint taste with something gooey and chocolaty, I ended up flipping the whole pie upside-down on top of a brownie crust." Sarah Newman - Brooklyn Center, Minnesota

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 24 servings.

Number Of Ingredients 10

Ingredients

1 package fudge brownie mix (13x9-inch pan size)
2 large egg whites
1/4 cup unsweetened applesauce
2 teaspoons vanilla extract
1/2 cup baking cocoa
1-1/2 cups fat-free milk
2 packages (16 ounces each) large marshmallows
1/2 teaspoon mint extract
1 carton (16 ounces) frozen reduced-fat whipped topping, thawed
2/3 cup Oreo cookie crumbs

Steps:

In a large bowl, combine the brownie mix, egg whites, applesauce and vanilla. Spread into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a Dutch oven, combine cocoa and milk. Cook and stir over medium heat until cocoa is dissolved. Stir in marshmallows until melted. Remove from the heat; stir in extract. Cool completely., Fold in whipped topping. Spread over brownies. Sprinkle with cookie crumbs. Cover and freeze for at least 8 hours. Remove from the freezer 10 minutes before serving.

Nutrition Facts :

MINT SURPRISE COOKIES

Mint Surprise Cookies image

This cookie is a Christmas tradition started by my grandmother. She used to always mail them along with her "Minnesota Bars" (#162331). I have a note on the recipe card that it was originally a winner in Pillsbury's 1st Grand National by Miss Laura Rott of Naperville, Illinois. (One bite and you'll know why it won.) The original recipe called for one package of Rockwood Chocolate Mint Wafers. I've never been able to find them in the store so I use Andes Mint Baking Pieces. I'm sure you could also melt regular chocolate chips and add a little mint flavoring as well. I posted the "refrigerator cookie" method because I think it's easier. You can also chill dough for just two hours, then enclose chocolate in 1 tbsp. of dough. Bake according to directions. COOKING TIME INCLUDES FOUR HOURS OF CHILLING.

Provided by Julie

Categories Dessert

Time 4h25m

Yield 24 Cookies, 12 serving(s)

Number Of Ingredients 11

Ingredients

3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter (1/2 shortening okay)
1 cup sugar
1/2 cup brown sugar
2 eggs
1 tablespoon water
1 teaspoon vanilla
1 (10 ounce) package andes mint chocolate chips
walnut halves

Steps:

Sift flour, soda, and salt.
Cream butter and sugar well.
Add eggs, water, and vanilla.
Blend in dry ingredients gradually; mix thoroughly.
Shape dough into rolls 1 1/2 inches in diameter. Wrap in wax paper. Chill at least four hours.
Meanwhile, melt chocolate and cut into small, round wafers (the shape isn't so important -- just enough to fill the center of the cookie).
Cut dough in slices 1/8" thick. Place on cookie sheet. Top one slice of dough with chocolate wafer. Cover with second slice and seal edges.
Top with walnut half.
Bake at 375 for 10-12 minutes.

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Fluffy Mint Surprise Dessert By Freda Food

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

FLUFFY MINT DESSERT

FLUFFY MINT SURPRISE DESSERT BY FREDA

FLUFFY FRUIT DESSERT

Make and share this Fluffy Fruit Dessert recipe from Food.com.

FROZEN CHOCOLATE MINT DESSERT

MINT SURPRISE COOKIES

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FLUFFY MINT DESSERT RECIPE: HOW TO MAKE IT

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