4 c. crushed cream filled chocolate. cookies -- (about
40)
1/4 c. butter -- melted
1 qt. vanilla ice cream -- (4 c.- also see note
below)
1 jar marshmallow creme (7 oz)
or 24 large marshmallows
1/2 tsp. peppermint extract
2 drops or more green food coloring
2 c. whipping cream -- whipped
1/4 c. milk
Combine cookies crumbs and butter. Reserve 1/4 cup; press remaining
crumbs
into the bottom of a 9 in. springform pan, 2 pie plates or a 9 x 13
pan. Chill for 30 min. Spread ice cream over crust. Freeze.
In a small bowl, combine milk and marshmallow cream, stir until well blended.
Add extract and food coloring. Fold in whipped cream, spoon over
ice cream. Top with reserved crumbs. Freeze until firm.
Try this for Christmas, or do a chocolate mocha variation.
This recipe is one of Dayle's personal favorites!
Dayle's Notes:
I made this for Christmas '96. I used ice milk 2 lts. (2 qt.)
and divided it in half. Colored half pink. Put the pink
half on the chocolate crust. Melted 2 squares of semi-sweet chocolate
and drizzled this over the pink layer. Next put on the remainder
of the ice milk and returned to freezer. Instead of the marshmallow
cream I use 24 jumbo marshmallows. In place of the whipping cream
I used frozen Rich Topping, thawed. Tasted great. The
fat content was reduced a bit and nobody would have known! An excellent
presentation for Christmas, with a layer of chocolate, pink, white and
then green. Served at least 12.
If using a springform pan, cut out a circle of waxed paper for the
bottom of the pan before you put in the crust. So much easier to
get out of the pan later!
This can be made ahead and frozen, wonderful
for Christmas!
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