Frozen Peppermint Cream Recipe

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Frozen Peppermint Cream Recipe

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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

Recommended: Hot Chocolate Dessert Recipes

MAKES:

8-12 servings

TOTAL TIME:

Prep: 25 min. + freezing

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VERIFIED BY Taste of Home Test Kitchen

Quick

MAKES:

8-12 servings

TOTAL TIME:

Prep: 25 min. + freezing

Ingredients

1-1/2 cups graham cracker crumbs, divided
2 tablespoons butter, melted
2 cups heavy whipping cream
2 teaspoons vanilla extract
1 cup crushed peppermint candy
1 cup miniature marshmallows
1/2 cup chopped walnuts

Directions

In a small bowl, combine 1 cup graham cracker crumbs and butter. Press into a greased 11x7-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.

Originally published as Frozen Peppermint Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p80

Nutritional Facts

1 each: 309 calories, 21g fat (11g saturated fat), 59mg cholesterol, 107mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 3g protein.

1-1/2 cups graham cracker crumbs, divided
2 tablespoons butter, melted
2 cups heavy whipping cream
2 teaspoons 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 11x7-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.

Originally published as Frozen Peppermint Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p80

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