Betty Crocker's
Easy Peppermint Dessert
Ingredients:
- 1 package (1 pound) creme-filled chocolate sandwich cookies, crushed (about 3 cups)
- 1/2 cup butter, melted
- 1/2 gallon peppermint stick, party mint or mint chip ice cream, softened
- 1 container (12 ounces) frozen whipped topping, thawed
- 4 ounces unsweetened baking chocolate, chopped
- 2 cups sugar
- 1 can (12 ounces) evaporated milk
- 1/3 cup crushed peppermint candies or candy canes
Directions:
Mix crushed cookies and melted butter. Press mixture firmly in bottom of ungreased rectngular pan, 13x9x2 inches. Stir together ice cream and 2 cups of the whipped topping; spoon evenly onto chocolate cookie crust. Freeze about 3 hours or until firm. Meanwhile, melt butter and chocolate in 2-quart saucepan over low heat, stirring constantly. (Substitute 3 cups of prepared hot fudge sauce and omit baking chocolate). Stir in sugar; gradually stir in milk. Heat to boiling over medium-high ehat, stirring constantly! Cook and stire 5 minutes or until slightly thickened; stir in vanilla. Cool completely, about 2 hours. Poru 2 cups of chocolate sauce evenly over ice cream. Freeze at least 8 hours but no longer than 2 weeks. Cover and refrigerate remaining sauce. Reheat reserved sauce until just warm. To serve, cut into 5 rows by 3 rows. Top with sauce and remaining whipped topping; sprinkle with crushed candies. Makes 15 servings.
More fabulous recipes in Betty Crocker Holiday "Easy Entertaining"
Book found at check-out stands at your local grocery store.
A must-have book for easy entertaining...
