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Chocolate Mint Torte

27 cream-filled chocolate sandwich cookies, crushed
1/3 cup butter, melted
4 ounces chocolate-covered peppermint candies
1/4 cup milk
1 jar (7 ounces) marshmallow creme
2 cups heavy whipping cream, whipped
Additional whipped cream and chocolate-covered peppermint patties

In a small bowl, combine cookie crumbs and butter. Press onto the
bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan.
Chill for at least 30 minutes. In a small saucepan, heat candies
and milk over low heat until candy is melted; stir until smooth. Cool
for 10-15 minutes. Place marshmallow creme in a large mixing

Printed from tasteofhome.com Sep 7, 2008

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Chocolate Mint Torte cont.

bowl; gradually beat in mint mixture. Fold in whipped cream. Transfer
to prepared crust. Cover and freeze until firm. May be frozen for up
to 2 months. Remove from the freezer about 30 minutes before
serving. Remove sides of pan. Garnish with additional whipped cream
and candies. Editor's Note: This recipe was tested with Junior
Mints.

Yield: 12 servings.