Frosted Mint Delight Recipes

SCOTTISH MINT DELIGHT

Steps:

• Mix the ground wafers with the melted butter. Pat into the bottom of a 9x11 pan.
• Spread the chocolate ice cream over the crust and freeze until firm.
• Blend the vanilla ice cream with the desired amount of Creme de Mint and enough green food coloring to bring the mixture to desired flavor and color.
• Spread on top of chocolate ice cream. You can sprinkle a few more chocolate wafers, crushed Oreo cookies, or even some mint chocolate chips that have been crushed over the top. Return to freezer and freeze until firm. Serve.
• Passive work time is the approximate time this needs to freeze between layers.

FROSTED MINT DELIGHT

Steps:

• Chill crushed pineapple and whipped cream. Melt the mint-flavored jelly and mix the crushed pineapple into it. Dissolve the gelatin and 1 cup of the pineapple juice. Mix the gelatin and fold into the pineapple mixture. Whip the cream, sweeten with confectioners' sugar, and fold into the combined mixture. Put into the freezer until firm, but do not freeze solid. Author's note: This recipe should serve 10-12 and it should be served in a parfait glass topped with whipped cream. It is best eaten with cookies or wafers.

MINT BUTTERCREAM FROSTING WITH DARK CHOCOLATE GLAZE

Steps:

• In a large bowl, cream 1 1/3 cups sugar with 1/2 cup butter or margarine, and salt. Blend extract, 2 tablespoons milk, and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached.
• Melt and stir unsweetened chocolate and 2 tablespoons butter or margarine together in a microwave, or in a double boiler. Double this glaze if desired.
• Frost cake. Pipe a frosting scallop at the top edge of the cake to keep glaze from dripping down the sides of the cake. Pour the glaze over the top of the cake. Chill until glaze has set.