1 - 10 of 30 for pastel mints

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Put 3/4 of ... pan. Whip cream, add mints and marshmallows. Spread over cookies. Sprinkle remainder of cookies over cream mixture. Refrigerate for 2 days.

Crush cookie and ... cream, fold in mints and marshmallows. Spread ... over cookie crust. Top with remaining cookie crumbs. Cover and refrigerate 2-3 days.

Crush cookies and ... Whip cream, add mints and marshmallows, folding ... filling. Refrigerate 2 or 3 days to mellow. May be frozen after mellowing period.

Put half of ... Add marshmallows and mints to whipped cream. ... cookie crumb layer. Sprinkle rest of crumbs on top. Refrigerate two days before serving.

Place half of ... Whip cream. Add mints and marshmallows. Spread ... crushed cookies. Sprinkle rest of cookie crumbs on top. Refrigerate 2 days before serving.

In large saucepan ... soften, then swirl mint over each cookie. ... desired. Remove from cookie sheets to cool completely. Makes about 7-8 dozen cookies.

Stir together flour ... degrees 8 minutes, remove and put a mint on top of each ... return to oven for 2 minutes. Swirl the melted mint to frost cookie.

Stir flour and ... cookie with a mint. Return to ... 2 more minutes. Remove from oven and spread the mint like frosting. Remove cookie from pan and cool.

Heat oven to ... Remove from pans. Cool; frost and decorate cake with the mint wafers and fruit gems as balloons and licorice shoestrings as strings on them.

1. Heat the oven to 350 degrees. Grease 2 round pans, 9 x 1 1/2 inches; dust with flour. 2. Mix flour, sugar, cocoa, baking soda and salt in a large ...

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