Festive Mint Cream Dessert
TOTAL TIME: Prep: 25 min. + freezing
YIELD: 24 servings.
Mint ice cream and colorful sprinkles make this cool concoction perfect for holiday parties or meals. For a chocolaty dessert, use rocky road or chocolate ice cream instead. —Sally Hook, Montgomery, Texas
Ingredients
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3/4 cup butter, divided
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1 package (16 ounces) chocolate cream-filled sandwich cookies, crushed
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8 cups mint chocolate chip ice cream, softened
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1-1/2 cups milk chocolate chips
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1 cup confectioners' sugar
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3/4 cup evaporated milk
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1 carton (16 ounces) frozen whipped topping, thawed
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Chocolate syrup and red and green sprinkles, optional
Directions
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1.
In a microwave, melt 1/2 cup butter. Stir in cookie crumbs. Press into a 13-in. x 9-in. dish. Freeze for 30 minutes or until firm. Spread ice cream over crust; return to the freezer until firm.
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2.
In a large saucepan, combine chocolate chips, confectioners' sugar, milk and remaining butter. Bring to a boil, stirring frequently. Cook and stir for 3-5 minutes or until thickened. Cool to room temperature. When cool, spread over ice cream; return to freezer until firm.
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3.
Spread whipped topping over ice cream (dish will be full). Cover and freeze for until firm or overnight.
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4.
Remove from the freezer 15-20 minutes before serving. If desired, drizzle with chocolate syrup and top with sprinkles.
Nutrition Facts
1 piece: 391 calories, 23g fat (14g saturated fat), 37mg cholesterol, 223mg sodium, 41g carbohydrate (31g sugars, 1g fiber), 4g protein.
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