Mix cake mix according to directions and add 3 tablespoons creme de mint to the batter and bake as directed.
Cool, then spread on fudge sauce.
Top with Cool Whip, that has 3 tablespoons creme de mint added to it.
Shave chocolate on top.
Mix oleo, sugar and eggs together. Add flour, vanilla, salt and syrup. Bake at 350\u00b0 for 30 minutes in a 9 x 13 sprayed pan. Cool. Mix 1/2 c. oleo, creme de mint and powdered sugar. Spread over brownies.
he pound cake with some creme de cassis liqueur.
Spoon a
ggs, then stir in the creme de menthe liqueur. Combine the flour
Place mint in boiling hot water.
ith the desired amount of Creme de Mint and enough green food coloring
Soak gelatin in water in a cup until softened.
Place in pan of hot water and heat until it dissolves.
Cool to lukewarm.
In small bowl, combine milk, sugar, creme de menthe, heavy cream, food coloring, mint flavoring and salt.
Beat until thickened. Gradually, add gelatin, mixing thoroughly.
Set aside 1 tablespoon shaved chocolate and fold remainder into cream mixture.
Chill until firm.
Whisk together Marshmallow Creme and creme de menthe, stir until well blended.
Stir in candy.
Fold whipped cream into marshmallow mixture.
Pour into prepared crust.
Freeze 2 hours or until firm.
Remove from freezer about 5 minutes before serving.
iquid.
Discard seeds.
Creme de Cocoa Filling:
Refrigerate bowl
ake the next layers.
MINT LAYER:
Mix the butter
Cream butter, sugar and vanilla; add eggs one at a time, beating well after each.
Add chocolate syrup, then flour.
Bake at 350\u00b0 in greased 9 x 13-inch pan for 30 minutes.
Set aside to cool.
Blend 1/2 cup butter, 2 tablespoons creme de menthe and 2 cups powdered sugar.
Mix until spreadable and spread over brownies.
Melt in double boiler 6 ounces chocolate chips and 6 tablespoons butter.
Let cool and spread over mint layer.
Store in refrigerator.
Combine cake mix, egg whites, water and 2 tablespoons creme de menthe.
Beat for 2 minutes on high.
Reduce to low for 1 minute. Pour into greased and floured 13 x 9 x 2-inch pan.
Bake at 350\u00b0 for 25 minutes.
Cool completely.
owl, combine melted butter and creme de menthe.
Using mixer at
ntil sugar is dissolved. Add creme de menthe.
In another bowl
In parfait cups or cocktail glasses layer creme de menthe with french vanilla ice cream.
Garnish with your choice of garnishes.
nd 3/4 cup Creme de Menthe or Irish Creme. Beat for 5
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.
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.
Cream butter, sugar, eggs and vanilla in large bowl until light and fluffy.
Combine flour, 2/3 cup cocoa, soda and baking powder.
Add alternately with milk to creamed mixture, blending just until combined.
Pour into 2 greased and floured 9-inch layer pans.
Bake at 350\u00b0 for 30 to 35 minutes or until tests done. Cool 10 minutes; remove from pans.
Sprinkle each layer with 1 tablespoon creme de cacao; cool completely.