Frozen Chocolate Mint Dessert Recipe

4 2 5
Frozen Chocolate Mint Dessert Recipe
Frozen Chocolate Mint Dessert Recipe photo by Taste of Home
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Frozen Chocolate Mint Dessert Recipe

Read Reviews
4 2 5
Publisher Photo
“This is adapted from my great-aunt's recipe for grasshopper pie. It came about by accident, as I put in too much mint extract. To cut the mint taste with something gooey and chocolaty, I ended up flipping the whole pie upside-down on top of a brownie crust.” Sarah Newman - Brooklyn Center, Minnesota
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. + freezing
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. + freezing

Ingredients

  • 1 package fudge brownie mix (13x9-inch pan size)
  • 2 large egg whites
  • 1/4 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 1/2 cup baking cocoa
  • 1-1/2 cups fat-free milk
  • 2 packages (16 ounces each) large marshmallows
  • 1/2 teaspoon mint extract
  • 1 carton (16 ounces) frozen reduced-fat whipped topping, thawed
  • 2/3 cup Oreo cookie crumbs

Directions

In a large bowl, combine the brownie mix, egg whites, applesauce and vanilla. Spread into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
In a Dutch oven, combine cocoa and milk. Cook and stir over medium heat until cocoa is dissolved. Stir in marshmallows until melted. Remove from the heat; stir in extract. Cool completely.
Fold in whipped topping. Spread over brownies. Sprinkle with cookie crumbs. Cover and freeze for at least 8 hours. Remove from the freezer 10 minutes before serving. Yield: 24 servings.
Originally published as Frozen Chocolate Mint Dessert in Healthy Cooking December/January 2009, p31

Nutritional Facts

1 piece: 293 calories, 6g fat (3g saturated fat), 1mg cholesterol, 141mg sodium, 60g carbohydrate (38g sugars, 1g fiber), 3g protein.

  • 1 package fudge brownie mix (13x9-inch pan size)
  • 2 large egg whites
  • 1/4 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 1/2 cup baking cocoa
  • 1-1/2 cups fat-free milk
  • 2 packages (16 ounces each) large marshmallows
  • 1/2 teaspoon mint extract
  • 1 carton (16 ounces) frozen reduced-fat whipped topping, thawed
  • 2/3 cup Oreo cookie crumbs
  1. In a large bowl, combine the brownie mix, egg whites, applesauce and vanilla. Spread into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  2. In a Dutch oven, combine cocoa and milk. Cook and stir over medium heat until cocoa is dissolved. Stir in marshmallows until melted. Remove from the heat; stir in extract. Cool completely.
  3. Fold in whipped topping. Spread over brownies. Sprinkle with cookie crumbs. Cover and freeze for at least 8 hours. Remove from the freezer 10 minutes before serving. Yield: 24 servings.
Originally published as Frozen Chocolate Mint Dessert in Healthy Cooking December/January 2009, p31

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MY REVIEW
steph&tom User ID: 5526245 142683
Reviewed May. 13, 2012

"Delicious.... You do not have to use two bags of marshmallows as the recipe calls for, and I only used an 8 oz container of low fat cool whip. It came out just fine! I read one of the other reviewers comment regarding it being too sweet, so I tweaked a bit! You can use one bag & about a quarter of another bag of the marshamellows. It will be perfect! I also used no fat Lactaid milk as well."

MY REVIEW
jenlthom User ID: 1296377 210326
Reviewed Mar. 16, 2010

"Really good, but REALLLLLLLY sweet! Due to all the marshmallows I guess! Left the mint extract out."

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