In a large bowl, whisk together sweetened condensed milk, chocolate syrup, vanilla extract and mint extract until blended.
In a separate large bowl, beat whipping cream until soft peaks form. Fold the whipping cream into the first bowl. Then, fold in chips or candy.
Transfer mixture to a 1/2 gallon freezer-safe dish. Place in the freezer and chill until firm, at least 6 hours.
Melt first three ingredients.
Remove from heat and add chocolate chips, stirring until melted.
Beat in eggs, one at a time.
Add dry ingredients.
Chill about 1 hour or until stiff enough to roll into balls.
n 1 qt saucepan heat chocolate chips and shortening over low
Combine chocolate mint wafer crumbs with melted butter and press into 9-inch pie pan to make crust.
Chill at least 20 minutes.
tainless steel saucepan. Place the chocolate in a medium bowl. Pour
add chocolate chips and stir until melted; pour into baked pie crust
de yet.
To prepare mint mousse: In the microwave
eat until melted and add chocolate chips until partly melted.
Pour milk into a large bowl.
Add pudding mix.
Beat, until well blended, for 1 minute.
Let stand 5 minutes.
Fold in whipped topping, chopped candies and mint flavoring.
Spoon into crust and chill.
dough portion around 1 mint. Repeat with remaining dough portions
ayers.
Garnish with slivered Andes candies, chocolate-mint jimmies or any other
Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the chopped cookies. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping.
Melt chocolate as directed on package; drizzle over pie.
Refrigerate 2 hours or more until firm. Store leftovers in refrigerator.
eat until melted.
Add chocolate chips and stir until partially
In a small saucepan, melt chocolate and butter over low heat, stirring until smooth.
Remove from heat and cool completely. Preheat oven to 350\u00b0.
Melt the chocolate and butter in a small
In heavy saucepan, melt margarine, add sugar and milk.
Bring to rolling boil, stirring constantly.
Continue to boil over medium heat for 5 minutes, stirring.
Remove from heat and add chocolate chips and mints, stir until chocolate is melted and mixture is smooth.
Add vanilla, marshmallow cream and nuts.
Pour into greased pan or pan lined with foil and sprayed with cooking spray.
Chop the chocolate into small pieces and put
Bake pie shell according to directions on package.
Melt chocolate bars and spread into bottom of baked pie crust.
Mix cream cheese, white chocolate pudding, and milk together in mixing bowl.
Add 1/2 of Cool Whip.
Then add
mint flavor, and food color until desired color.
Pour over chocolate in pie shell.
Top with remainder of Cool Whip.
Chill for 30 minutes.
Mix together cookie crumbs and butter; press into 9-inch pie plate to make crust.
Freeze 1 hour.
Spread ice cream in an even layer.
Freeze 8 hours.
Spoon whipped cream over top.
Garnish with candies.
Serve immediately.
Serves 8.
Dissolve chocolate over hot water; set aside to cool.
Cream butter and sugar until smooth.
Add unbeaten eggs, one at a time; beat until smooth.
Add chocolate and mint flavoring.
Pour into a baked pie shell and bake until done; cool.
Place in refrigerator and chill.