Easy Peppermint Dessert
Recipe from Betty Crocker

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


Easy Peppermint Dessert

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Servings: 15 servings
Prep Time: 55 mins
Total Time: 13 hrs 55 mins
Related Categories: Chocolate Desserts, Desserts, Quick and Easy Dessert
 
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Ingredients
  • 1   package
    creme-filled chocolate sandwich cookies, crushed (about 3 cups, 1 pound)
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  • 1/2   cup
    butter or margarine, melted
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  • 1/2   gallon
    peppermint stick, party mint or mint chip ice cream, softened
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  • 1   container
    frozen whipped topping, thawed (12 ounces)
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  • 1/2   cup
    butter or margarine
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  • 4   ounces
    unsweetened baking chocolate, chopped
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  • 2   cups
    sugar
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  • 1   can
    evaporated milk (12 ounces)
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  • 1   teaspoon
    vanilla
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  • 1/3   cup
    crushed peppermint candies or candy canes
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Directions
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.
Nutrition information
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. Daily Values: Vitamin A 15%; Vitamin C 0%; Calcium 20%; Iron 10%. Exchanges: 2 1/2 Starch; 3 Other Carbohydrate; 0 Vegetable; 7 Fat. Carbohydrate Choices: 5. Percent Daily Values are based on a 2,000 calorie diet
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