Line a 9 x 12 inch pan with crushed graham crackers, packed tightly. Reserve some crushed graham crackers for topping. Take 1/2 gallon softened peppermint ice cream and gently spoon it over graham cracker crust. Melt 1/2 of semi-sweet chocolate bar with butter. Gently pour the chocolate mixture over the softened ice cream. Sprinkle the top with crushed graham crackers. Freeze. Before serving, let it set out at room temperature for 1/2 hour. Cut into dessert squares. Makes 12 servings.
Whip the Dream Whip and add the crushed peppermint sticks and marshmallows.
Mix together and pour onto graham cracker crust in 9 x 13-inch pan.
Refrigerate.
Crush wafers and put in 9 x 13-inch pan.
Reserve small amount for top.
Melt oleo and chocolate.
Beat egg whites until stiff.
Mix egg yolks, vanilla, sugar, chocolate and oleo.
Fold in egg whites and pecans.
Spread over crumbs.
Put soft peppermint ice cream over top with reserved small amount of crushed wafers on top.
Freeze.
Crush 30 Oreo cookies or use boxed crumbs.
Put 2/3 of cookie crumbs in a 9 x 13-inch pan.
Mix with 1/3 cup melted oleo.
Pat evenly on bottom of pan.
Add the peppermint ice cream, layered on top of cookie crumbs; freeze.
Spread hot fudge topping and freeze.
It is easier to spread the topping if jar is heated first.
Add Cool Whip; spread on top.
Sprinkle top with remaining crumbs.
Freeze until ready to serve.
Crush candy and put into saucepan.
Add light cream and heat until candy is dissolved.
Dissolve gelatin in water and add to candy mixture.
Chill until partly set.
Fold in whipped cream. Crush cookies and place a layer in bottom of casserole, then layer of peppermint mixture.
Repeat until all is used.
Chill for 12 hours.
ake Chocolate Lace shards - Crush peppermint candies; set aside. Melt semisweet
or 20-25 minutes.
Peppermint Filling:
In a medium
ack to cool completely. Prepare PEPPERMINT FILLING. Carefully unroll cake; remove
Cut up candy bars into small pieces.
Slice bananas into small pieces.
Crush the peppermint stick.
Mix in a large glass bowl or dish into individual dessert dishes.
Chill and serve.
Serves about eight 1 cup servings.
half minutes, stir, add peppermint extract. Spoon mixture onto prepared
rap and refrigerate overnight. The dessert may be refrigerated up to
cup of the crushed peppermint candy and continue freezing.
0 minutes.
Set the peppermint ice cream out to soften
ream until stiff.
Fold peppermint candies and marshmallows into whipped
Mix the crackers, nuts and melted butter together and pat on bottom of 9 x 13-inch pan.
Beat pudding with milk.
Fold in ice cream.
Freeze.
Top with Cool Whip.
Crush peppermint candy and spread on top.
Butter one 9x13 inch dish.
Place 1 1/2 cups vanilla wafer crumbs in bottom of dish.
Mix together the whipped topping, marshmallows, pecans and peppermint candy.
Sprinkle remaining crumbs on top; garnish with any additional crushed candy. Refrigerate 24 hours before serving to allow the candy to dissolve.
Fix graham cracker crust using 1 stick butter to 1 1/2 packages graham crackers. This will make 2 (9-inch) pie crusts. Whip 1 pint whipping cream with 1 teaspoon sugar.
Fold in 24 marshmallows, cut in 8 pieces each, 3/4 cup pecans and 1 1/2 cups crushed peppermint candy. Pour into the graham cracker crust; shave Hershey bars all over the top. This is to be kept in the freezer, covered with wax paper, until you serve it.
Roll vanilla wafers until fine.
Mix with softened butter. Put half of mixture in a 9 x 13-inch pan.
Pat down firmly.
Whip the cream until stiff and add to marshmallows (small ones or large ones, cut up).
Add pecans and crushed very fine peppermint candy. Stir until thoroughly mixed and spread over vanilla wafer crumbs. Cover with remaining crumbs.
Chill thoroughly or overnight.
salt, and McCormick Vanilla and Peppermint Extracts until sugar has dissolved
ough comes together. Stir in peppermint candy. Cover bowl with plastic