tainless steel saucepan. Place the chocolate in a medium bowl. Pour
Combine chocolate mint wafer crumbs with melted butter and press into 9-inch pie pan to make crust.
Chill at least 20 minutes.
n 1 qt saucepan heat chocolate chips and shortening over low
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.
add chocolate chips and stir until melted; pour into baked pie crust
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.
ides of a 9 inch pie pan. Freeze.
Spread half
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.
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.
Melt chocolate and set aside to cool.
Beat sugar and butter until smooth and add unbeaten eggs, one at a time.
Continue beating and add chocolate and mint flavoring.
Spread into graham cracker crust.
Place in refrigerator for several hours.
Can top each slice with a dollop of whipped cream.
Rich, but delicious!
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.
ell combined.
Pour into pie shell.
Bake in a
Sprinkle toasted pecans on pie crust.
Heat caramels and
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.
Combine sugar, cocoa and cornstarch in a medium-size saucepan. Add milk, mixing until smooth.
Cook until mixture boils, stirring constantly.
Boil 2 minutes.
Add small amount of cornstarch mixture to egg yolk mixture; mix well.
Add this mixture back to cornstarch mixture.
Cook until mixture boils. Add mint.
Pour into cooked pie crust.
Refrigerate for 4 hours or until set.
parate double boiler, melt the chocolate, being careful not to
Mix cookies and hot water in small bowl.
Spread evenly in bottom of crust.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until smooth.
Add milk and peppermint extract.
Beat until smooth.
Gently stir in whipped topping and food coloring.
Spoon mixture into pie crust.
Smooth top with spatula.
Refrigerate 3 hours or until set.
If desired, garnish with whipped topping and maraschino cherries.
Store leftover pie in refrigerator.
irm.
For the chocolate topping, melt chocolate and oil in a