Easy Peppermint Dessert

Easy Peppermint Dessert

Refreshing, rich dessert! The classic pairing of chocolate and peppermint is sure to bring recipe requests.

Prep Time

55

Minutes

Total Time

13:55

Hrs:Mins

Makes

15

servings

1
package (1 lb) creme-filled chocolate sandwich cookies, crushed (about 3 cups)
1/2
cup butter or margarine, melted
1/2
gallon peppermint stick, party mint or mint chip ice cream, softened
1
container (12 oz) frozen whipped topping, thawed
1/2
cup butter or margarine
4
oz unsweetened baking chocolate, chopped
2
cups sugar
1
can (12 oz) evaporated milk
1
teaspoon vanilla
1/3
cup crushed peppermint candies or candy canes
  1. In medium bowl, mix crushed cookies and 1/2 cup melted butter. Press mixture firmly in bottom of ungreased 13x9-inch pan.
  2. In large bowl, stir together ice cream and 2 cups of the whipped topping; spoon evenly over cookie crust. Freeze about 3 hours or until firm.
  3. Meanwhile, in 2-quart saucepan, melt 1/2 cup butter and the chocolate over low heat, stirring constantly.Stir in sugar; gradually stir in milk. Heat to boiling over medium-high heat, stirring constantly. Cook and stir 5 minutes or until slightly thickened; stir in vanilla. Cool completely, about 2 hours.
  4. Pour 2 cups of the chocolate sauce evenly over ice cream. Freeze at least 8 hours but no longer than 2 weeks. Cover and refrigerate remaining sauce.
  5. 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
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
To soften the ice cream, place it in the refrigerator for 30 minutes.
Make a dozen little desserts by dividing the cookie crust among 12 paper-lined muffin cups, then filling with the ice cream mixture and continuing as directed.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 680
    • (Calories from Fat 340),
  • Total Fat 37g
    • (Saturated Fat 20g,
    • Trans Fat 3g),
  • Cholesterol 75mg;
  • Sodium 380mg;
  • Total Carbohydrate 79g
    • (Dietary Fiber 4g,
    • Sugars 59g),
  • Protein 8g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 3 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 7 Fat;
    Carbohydrate Choices:
    • 5;
    *Percent Daily Values are based on a 2,000 calorie diet.