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Frozen Peppermint Cream

 Frozen Peppermint Cream
My mother made this when I was young and it's still a favorite dessert of mine on Christmas Eve. It's the perfect dessert for a big holiday dinner. —Maureen Collop, Bothell, Washington
8-12 ServingsPrep: 25 min. + freezing


  • 1-1/2 cups graham cracker crumbs, divided
  • 2 tablespoons butter, melted
  • 2 cups heavy whipping cream
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 cup crushed peppermint candy
  • 1 cup miniature marshmallows
  • 1/2 cup chopped walnuts


  • In a small bowl, combine 1 cup graham cracker crumbs and butter.
  • Press into a greased 11-in. x 7-in. dish. Refrigerate for 15
  • minutes.
  • In a large bowl, beat cream until it begins to thicken. Add vanilla;
  • beat until stiff peaks form. Fold in the peppermint candy,
  • marshmallows and walnuts. Spread over crust. Sprinkle with remaining
  • graham cracker crumbs. Cover and freeze overnight. Remove from the
  • freezer 30 minutes before serving. Yield: 8-12 servings.
Nutritional Facts: 1 serving equals 309 calories, 21 g fat (11 g saturated fat), 59 mg cholesterol, 107 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.