Thursday, December 18, 2008

Peppermint Dessert

  • 1 package Oreo sandwich cookies, crushed (about 3 cups)
  • 1/2 cup butter, melted
  • 1/2 gallon peppermint stick ice cream, softened
  • 2 cups of frozen whipped topping, thawed
Mix crushed Oreo cookies and melted butter.  Press into the bottom of an ungreased 9x13 pan.  Stir together slightly softened ice cream and 2 cups of whipped topping.  Spoon mixture evenly onto cookie crust.  Freeze about 3 hours until firm.
  • 1/2 cup butter
  • 4 ounces unsweetened baking chocolate, chopped
  • 2 cups sugar
  • 1 can (12 ounce) evaporated milk
  • 1 tsp vanilla
Melt butter and chocolate over medium heat, stirring constantly.  Stir in sugar.  Gradually stir in milk.  Heat to boiling over medium heat, stirring constantly.  Cook and stir 5 minutes or until slightly thickened.  Then stir in vanilla.  Cool completely, about 2 hours.  pour cooled chocolate sauce over ice cream.  Freeze at least 8 hours, but no longer than 2 weeks.

When ready to serve, drizzle each piece with chocolate sauce, drop a dollop of whip cream in the center of piece and sprinkle with crushed peppermint pieces.  Yummy, YUMMY!

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