Line six muffin holes with foil muffin liners.
In a blender, combine wafers, extract, cocoa, fat-free whipped topping and milk; blend until completely combined. Divide mixture among prepared muffin liners; freeze for 2 hours or more.
Just before serving, top each with 1/6 of mint patties, 1 teaspoon of chocolate syrup and a tablespoon of whipped topping. Yields 1 mint dessert per serving.
tainless steel saucepan. Place the chocolate in a medium bowl. Pour
n 1 qt saucepan heat chocolate chips and shortening over low
Heat oven to 350\u00b0.
Grease 13 x 9 x 2-inch pan.
In large mixer bowl, beat flour, sugar, butter, eggs and syrup until smooth (first 5 ingredients).
Pour into prepared pan; bake 25 minutes. Cool completely in pan.
Spread Mint Cream Layer over cake (see following); chill.
Pour Chocolate Topping over dessert (see following).
Cover; chill.
Split cake horizontally into four equal layers.
Place bottom cake layer on a serving plate; spread top of layer with half of chocolate-mint ice cream to within 1/2-inch from edge.
Top with second cake layer; cover and freeze 45 minutes or until firm. Spread second cake layer with pink peppermint ice cream.
Add third cake layer; cover and freeze 45 minutes or until firm.
Spread third cake layer with remaining chocolate-mint ice cream, and top with remaining cake layer; freeze until firm.
Heat oven to 350\u00b0.
Grease rectangular pan, 13 x 9 x 2-inches. In large bowl, beat flour, sugar, butter, eggs and syrup until smooth.
Pour into pan.
Bake 20 to 25 minutes (top may appear wet).
Cool completely in pan.
Spread Mint Layer.
ime, then stir in the chocolate syrup. Stir in the flour
Fold whipped cream into white chocolate. Transfer to a piping bag with a plain tip. Pipe 1 tuft of cream on 1/2 of 16 chocolate mints. Place 1 raspberry on the other 1/2 of each chocolate mint. Stack 2 filled mints then place the remaining plain mints on top. Chill until ready to serve.
To serve, arrange stacks on plates and dust with powdered sugar. Decorate with fresh mint.
Beat egg whites and 2 tablespoons powdered sugar until stiff. Cream oleo, 2 cups powdered sugar, melted chocolate and egg yolks until light and fluffy.
Fold whites into creamed mixture.
Spread onto crumb and oleo crust; freeze.
Soften ice cream and spread over frozen mixture.
Brew your regular coffee. Add the 1 ounce of chocolate mint liqueur into your cup. Add some whipping cream if desired. Sprinkle with shaved chocolate.
Combine coffee, ice cream & creme de menthe in blender container & blend on low speed.
Spoon into sherbet or wine glasses & garnish ea serving w/a chocolate mint wafer or shaved chocolate.
Mix pudding and milk and spread onto mint layer.
Top with Cool Whip.
Top with nuts.
Refrigerate.
parate double boiler, melt the chocolate, being careful not to
irm.
For the chocolate topping, melt chocolate and oil in a
Mix melted chocolate, cream cheese, creme de menthe and cinnamon.
Cover and refrigerate at least 1 hour.
Divide into 3 balls and roll in nuts.
Serve with chocolate cookies.
ntil butter is melted. Add chocolate chips and stir until partially
our half and half and mint leaves into the top of
With just three ingredients, you can whip up a frozen mint dessert to brighten summer menus.
First place contents of a 10-ounce jar (about 1 cup) mint jelly in a small bowl and beat until smooth.
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.
Chop the chocolate into small pieces and put