Festive Mint Cream Dessert Recipe


•    3/4 cup butter, divided
•    1 package (16 ounces) chocolate cream-filled sandwich cookies, crushed
•    8 cups mint chocolate chip ice cream, softened
•    1-1/2 cups milk chocolate chips
•    1 cup confectioners' sugar
•    3/4 cup evaporated milk
•    1 carton (16 ounces) frozen whipped topping, thawed
•    Chocolate syrup and red and green sprinkles, optional


1.    In a microwave, melt 1/2 cup butter. Stir in cookie crumbs. Press into a 13-in. x 9-in. dish. Freeze for 30 minutes or until firm. Spread ice cream over crust; return to the freezer until firm.

2.    In a large saucepan, combine chocolate chips, confectioners' sugar, milk and remaining butter. Bring to a boil, stirring frequently. Cook and stir for 3-5 minutes or until thickened. Cool to room temperature. When cool, spread over ice cream; return to freezer until firm.

3.    Spread whipped topping over ice cream (dish will be full). Cover and freeze for until firm or overnight.

4.    Remove from the freezer 15-20 minutes before serving. If desired, drizzle with chocolate syrup and top with sprinkles. Yield: 24 servings.

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