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Easy Peppermint Dessert

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Easy Peppermint Dessert
  • Prep 55 min
  • Total 13 hr 55 min
  • Servings 15
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Refreshing, rich dessert! The classic pairing of chocolate and peppermint is sure to bring recipe requests.
Updated Dec 11, 2009

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    To soften the ice cream, place it in the refrigerator for 30 minutes.
  • tip 2
    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

680 Calories, 37g Total Fat, 8g Protein, 79g Total Carbohydrate, 59g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
680
Calories from Fat
340
Total Fat
37g
58%
Saturated Fat
20g
102%
Trans Fat
3g
Cholesterol
75mg
25%
Sodium
380mg
16%
Potassium
380mg
11%
Total Carbohydrate
79g
26%
Dietary Fiber
4g
15%
Sugars
59g
Protein
8g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
10%
10%
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 Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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