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Results 31 - 40 of 180 for mint desserts
Or you can use 1 ... small bowl, combine mint cream layer ingredients; beat until ... slightly. Pour over chilled dessert. Cover and chill 1 hour.
32. MINT DESSERT
Combine the crushed wafers, butter, ... whipping. Crush the mints and add mints and pecans ... refrigerate for at least 12 hours. 15-18 servings.
Beat mixture until smooth. Pour ... chilled cake and mint creme. Chill. Cut into 1-1 ... chocolate topping is partially cooled (to room temperature).
Heat oven to 350 degrees. ... in pan. Spread Mint Cream Center on cake. Cover ... topping over chilled dessert. Cover, chill at least ... until smooth. Cool slightly.
Put pineapple in 3 quart ... dissolved. Add marshmallows and mints. Refrigerate covered 6-8 hours. Fold in Cool Whip. Spread in 9x13 pan. Freeze.
Combine crushed Oreos and 1/4 cup melted butter; save some for top. press into 9 x 13 inch pan. Freeze until real firm. Next make a ...
Grease 9x13x2 inch pan. Combine ... pan completely. Spread Mint Cream Center on cake. Cover ... Topping over chilled dessert. Cover and chill at ... and cool. Serves 12.
Mix flour with 1/2 cup ... confectioners' sugar, water, mint extract, and green food coloring. ... least 1 hour before serving. Makes 15 squares.
Mix wafers, pecans, the 1/2 cup melted butter and the 1/4 cup sugar. Spread 1/2 of this mixture in 9x13 cake pan. Bake at 400 degrees for 5 ...
40. MINT DESSERT
Line 9x13 pan with crushed wafers. Melt marshmallows in milk. Chill. Fold in cream, flavoring and color. Top with crushed chocolate wafers. ...
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