Junior Mint Ice Cream Ribbon Pie Food

THIN MINT ICE CREAM PIES

Steps:

• Beat 1 cup heavy cream, 1/4 cup confectioners' sugar and 1/2 teaspoon vanilla until stiff peaks form. Fold in 6 finely chopped Thin Mints. Refrigerate until ready to serve. Place 1 small scoop mint chip ice cream into each of 6 mini graham cracker pie crusts. Spread until smooth, then freeze until firm. Top with the whipped cream, crushed Thin Mints and a Thin Mint half.

JUNIOR MINT ICE CREAM RIBBON PIE

Steps:

• Place 1 pack of junior mints in freezer.
• Melt remaining mints with butter, microwave 30-45 seconds or in saucepan over low heat.
• Spread the 2 cups ice cream into prepared crust.
• Drizzle with melted mints.
• Place in freezer until chocolate is set, about 10 minutes.
• Chop frozen mints and stir into 3 cups vanilla ice cream.
• Spoon on top of set chocolate.
• Loosely cover and freeze several hours or overnight.

BREATH MINT PIE

Steps:

• In saute pan, heat butter over medium-low heat until softened. Remove from heat, add cookie crumbs to pan and stir until butter is evenly distributed through the crumbs.
• Line a "half sheet" size pan (approximately 13 by 18 by 2 inches deep) with plastic wrap. Spread half the cookie crumb mixture over the plastic.
• With a mixer on lowest speed (or by hand), combine ice cream and mint candy, mixing slowly and trying to avoid breaking up the mints.
• Pour the ice cream mixture over the cookie crumbs and spread gently throughout the pan, trying not to break the cookie crumb base. Top evenly with remaining cookie crumb mixture, cover with plastic wrap and re-freeze for a few hours.
• Cut into 12 triangular pieces, by cutting in half lengthwise, then thirds crosswise, and cutting each resulting rectangle into right triangles. Serve each triangle topped with whipped cream, chocolate syrup, and mint sprigs.

MINT CHIP ICE CREAM PIE

Steps:

• In a large bowl, combine the chocolate and cereal until the cereal is completely coated.
• Transfer to a 9-inch springform pan.
• Press the mixture into the bottom and 1 inch up the sides of the pan.
• Freeze just until firm, 5 to 10 minutes.
• Spread the ice cream in the prepared crust and freeze, covered, until firm, for at least 2 hours and up to 3 days.