Let cool then frost with Creme de Menthe Frosting. Refrigerate until set. Then
Melt the 1/2 cup butter and cocoa, let cool. Then add the 1/2 cup powdered sugar, beaten egg, vanilla, graham cracker crumbs, nuts and coconut. Put in 9 x 13 pan and refrigerate.
Melt 1 1/2 cup butter, creme de menthe, pudding, 2 cups powdered sugar. Beat until smooth and spread over crust. Refrigerate until set.
Melt the 1/4 cup butter and chocolate chips. Spread on top. Refrigerate until firm. Cut into small bars and enjoy!
Allow to cool slightly.
Spread on top of creme de menthe mixture.
dd 1/3 cup green creme de menthe.
At low speed of
nd 3/4 cup Creme de Menthe or Irish Creme. Beat for 5 minutes
Prepare cake mix as directed on box, replacing part of the water with 3 tablespoons creme de menthe.
Spread fudge icing while cake is slightly warm.
When completely cool, cover icing with Cool Whip mixed with 3 tablespoons creme de menthe.
he 2 tablespoons sugar and creme de cacao. Stir until sugar has
In a large bowl mix sugar, butter, milk, creme de menthe and creme de cacao until creamy.
Spread over brownies.
Refrigerate for 15 minutes.
Melt chocolate (use the microwave for 1 minute on High, then stir).
Spread evenly over creme de menthe mixture. Chill for at least 3 hours.
Cut into 1-inch squares.
Mix cake mix and 1/3 cup creme de menthe, plus enough water to make the liquid requested on the cake box.
Add eggs and oil requested on box.
Bake and cool.
Spread Hershey's syrup over cake.
Mix 1/4 cup creme de menthe in Cool Whip; spread over top.
Mix cake according to directions on the box, adding 3 tablespoons of creme de menthe.
Bake at 350\u00b0 as suggested on box. Cool cake completely.
Spread fudge topping on top of cooled cake.
Add 1 tablespoon creme de menthe to Cool Whip, then spread on top of fudge topping.
Refrigerate until ready to serve.
Melt the marshmallows in 1/2 cup milk in a double boiler. Stir in the green creme de menthe and the white creme de menthe. Fold in whipped cream.
Crunch Oreos in blender.
Add melted butter.
Press into an 8-inch pie plate.
Add marshmallow mixture and freeze. Take out 20 minutes before serving.
Mix cake as package directs, using 1/2 cup creme de menthe as part of the liquid.
Bake and let cool.
Spread 1 can Hershey's fudge sauce over top of cake.
Mix 2 teaspoons creme de menthe with Cool Whip and spread over top.
Better made a day in advance.
Prepare the cake mix as directed on package, but replace 1/3 cup of water with 1/3 cup green creme de menthe.
Bake as directed in a 9 x 13-inch baking dish.
Upon removal from oven, spread with the fudge topping.
Cool.
While cooling, mix the Cool Whip with 1/3 cup green creme de menthe.
Spread on cooled cake and refrigerate.
Flavor is better after at least 8 hours in refrigerator.
Bake cake according to directions, adding the creme de menthe. Cool completely!
Spread jar of fudge topping over cooled cake. Over fudge spread Cool Whip to which 3 tablespoons of creme de menthe has been added.
Refrigerate.
Flavor improves if left in refrigerator for 10 to 12 hours before serving.
Prepare cake mix according to package directions, adding the 4 tablespoons creme de menthe. Bake and cool. Spread frosting over entire cake. Combine Cool Whip and 6 tablespoons creme de menthe. Spread on top of the frosting. Refrigerate.
Mix together cake mix, water, oil, eggs and 1/2 cup creme de menthe.
Bake in 9x13 cake pan according to cake mix package directions.
Let partially cool.
While still warm carefully spread fudge topping over warm cake, sometimes it helps to slightly warm the topping too.
Cool completely.
Lightly mix 3 TBS creme de menthe into cool whip.
Frost cake.
Refrigerate.
Make mix according to package.
Add 3 tablespoons creme de menthe.
Place in greased jelly roll pan.
Bake until top springs back.
While warm, spread 1 can
hot fudge sauce over top.
Cool completely.
Mix 3 tablespoons creme de menthe in 8 ounces Cool Whip.
Spread over cooled cake.
Prepare the cake mix according to directions, adding 3 tablespoons of green creme de menthe.
Cool the cake for at least 1 hour (9 x 13-inch pan).
Spread chocolate fudge over the cake.
To 12 ounce container of Cool Whip, add 3 tablespoons green creme de menthe and mix well.
Spread over the cake and chocolate topping; sprinkle nuts or chocolate jimmies over the top of cake.
Prepare cake according to package directions, adding half the Creme de Menthe to the batter.
Bake in 13x9-inch pan.
Cool. Cover with fudge topping.
Add remaining Creme de Menthe to Cool Whip and spread over fudge topping.
Refrigerate.
Add water and 1/3 cup of creme de menthe to cake mix.
Blend and beat for 2 minutes.
Bake with directions on box.
Cool.