Fluffy Mint Dessert Recipes
FLUFFY MINT DESSERT
The cool, minty flavor of this fluffy dessert is perfect for Christmas or the hot summer months. Since it has to be made ahead of time, it's a great time-saver on potluck day. I received the recipe from a neighbor a couple years ago. -Carol Mixter, Lincoln Park, Michigan
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 18-20 servings.
Number Of Ingredients 5
Steps:
- Reserve 1/4 cup of crushed cookies for garnish; set aside. Combine the remaining cookies with butter; press into an ungreased 13-in. x 9-in. dish. , Fold together the whipped topping, marshmallows and mints; pour over crust. Garnish with reserved cookies. Cover and refrigerate for 1-2 days before serving.
Nutrition Facts : Calories 291 calories, Fat 15g fat (10g saturated fat), Cholesterol 12mg cholesterol, Sodium 159mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.
FROZEN CHOCOLATE MINT DESSERT
"This is adapted from my great-aunt's recipe for grasshopper pie. It came about by accident, as I put in too much mint extract. To cut the mint taste with something gooey and chocolaty, I ended up flipping the whole pie upside-down on top of a brownie crust." Sarah Newman - Brooklyn Center, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the brownie mix, egg whites, applesauce and vanilla. Spread into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a Dutch oven, combine cocoa and milk. Cook and stir over medium heat until cocoa is dissolved. Stir in marshmallows until melted. Remove from the heat; stir in extract. Cool completely., Fold in whipped topping. Spread over brownies. Sprinkle with cookie crumbs. Cover and freeze for at least 8 hours. Remove from the freezer 10 minutes before serving.
Nutrition Facts :
FLUFFY MINT DESSERT
My niece made this for a gathering I attended and I loved it. It is a very light, creamy dessert. It does need to made at least a day ahead of time so allow for that in your preparation. (The mints called for are sold under the name of "Melt Away Mints" at Hickory Farms but you can get them other places as well. There is a photo of them in the photo section of this recipe.)
Provided by Marg CaymanDesigns
Categories Dessert
Time 10m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Reserve 1/4 cup of crushed cookies for garnish.
- Combine the remaining cookies with butter; press into an ungreased 13x9x2-inch baking dish.
- Fold together whipped topping, marshmallows, and mints; pour over crust.
- Garnish with reserved cookies.
- Cover and refrigerate for 1-2 days before serving.
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