Light As Air Dinner Mint Dessert

This dessert has a delicate mint flavor and light as air texture. Best of all, no last minute work, because it's assembled 36 hours ahead of the party!

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Member Recipe By Lisa_O

Prep Time 45 min
Total Time 36 hr 0 min
Servings 8

Ingredients

28: cookies from a 15 oz package creme-filled chocolate sandwich cookies

1/4: cup butter, melted

1/2: teaspoon mint extract

1: pint whipping cream

: green or red food coloring

2: cups miniature marshmallows

1: cup small pillow shaped pastel dinner mints (not the yellow butter mints)

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Directions

1 Preheat oven to 350°
2 Place ½ of cookies in a resealable plastic bag and crush them into fine crumbs using a rolling pin or hammer. (You can also use a food processer for this task.) Empty the crumbs into a large bowl and crush any remaining large chunks of cookie with your fingers. Repeat procedure with second half of cookies and add them to the same bowl.
3 Put 2 cups of the cookie crumbs in a medium bowl, and reserve the remaining crumbs for garnishing the top of the dessert.
4 Add the mint extract to the melted butter. Pour the butter mixture into the 2 cups of crumbs, and mix together with a fork until you have a consistent texture that can be pressed together.
5 Spray the bottom of a 9 inch spring form pan with non-stick cooking spray, and use your fingers to press the crumb mixture firmly into the bottom of the pan. Bake in preheated oven for 10-15 minutes until crust is crisp. Set aside to cool thoroughly, about 20 minutes.
6 Once crust is cool, whip the cream at high speed just until stiff peaks form. Fold in several drops of red or green food coloring--just enough to tint the whipped cream a pale green or pink. Fold in dinner mints and marshmallows, working gently so as not to deflate the whipped cream.
7 Spoon the filling into the spring form pan, completely covering crust. Smooth the top or make swirls in the whipped cream as desired. Garnish the top with a light light layer of the reserved cookie crumbs.
8 Cover pan with plastic cling wrap and refrigerate for AT LEAST 36 HOURS. This allows time for the mints and marshmallows to absorb the moisture from the whipping cream, resulting in a light as air dessert.
9 At serving time, remove the dessert from the spring form pan & smooth the sides of the dessert with a spatula if necessary. Cut into 8 slices & serve immediately. Refrigerate any leftovers.