Carries Thin Mint Cake Recipes

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THIN MINT ICE CREAM CAKE



Thin Mint Ice Cream Cake image

This minty cool dessert is made with everyone's favorite chocolate-mint Girl Scout cookie, so make sure to reserve two boxes for it, before they disappear. The cookies are used throughout: in the crust, mixed into the ice cream, decorating the sides and sprinkled on top.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 6

Two 9-ounce boxes chocolate-mint cookies, such as Thin Mints®
2 tablespoons unsalted butter, melted
1/2 cup hot fudge sauce
One 48-ounce container mint chocolate chip ice cream, softened
2 cups heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Line a 9-inch springform pan with plastic wrap with a 2-inch overhang.
  • Put one box of the cookies in a food processor and process until finely ground. Mix together the cookie crumbs and melted butter in a bowl until the butter is incorporated and the cookie crumbs are fully coated.
  • Spread the cookie crumb mixture on the bottom of the prepared pan; use your hands to pat the mixture down so it holds its shape and coats the entire bottom of the pan.
  • Warm the fudge sauce briefly so it's just pourable; set aside to cool slightly. Coarsely chop one sleeve of the remaining cookies.
  • Put the ice cream in a large bowl, add the chopped cookies and mix until the cookies are distributed throughout. Drizzle the hot fudge sauce on top and fold everything together so the chocolate forms a swirl throughout the ice cream.
  • Spread the ice cream mixture on top of the cookie crust. Fold the plastic wrap up over the top of the ice cream cake and place in the freezer for at least 2 hours and up to overnight.
  • Before serving, finely chop 2 of the remaining cookies; set aside. Press the remaining cookies flat-side in around the sides of the cake to surround it.
  • Combine the cream and confectioners' sugar in a large bowl and beat with an electric mixer until stiff peaks form. Top the ice cream cake with the whipped cream and sprinkle with the chopped cookies.

MINT CAKE



Mint Cake image

"My sister and I like to bake this 'cool' mint cake when we were learning to cook...and I still enjoy making it today," reports Sue Gronholz of Beaver Dam, Wisconsin.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 6

1 package yellow cake mix (regular size)
1/2 teaspoon mint extract, divided
1-1/2 cups cold whole milk
1 package (3.9 ounces) instant chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
4 to 5 drops green food coloring

Steps:

  • Prepare cake mix according to package directions. Add 1/4 teaspoon mint extract to batter; beat well. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Using the end of a wooden spoon handle, poke 24 holes in cake. Spread pudding evenly over cake. Combine the whipped topping, food coloring and remaining extract; spread over pudding. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 217 calories, Fat 6g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 456mg sodium, Carbohydrate 37g carbohydrate, Fiber 1g fiber), Protein 3g protein.

MINTY FRESH DIRT CAKE



Minty Fresh Dirt Cake image

This dirt cake is very rich-tasting combining chocolate, butterscotch, and mint for a luscious treat! Easy and fun!

Provided by Tasteofhome

Categories     Desserts

Time 3h20m

Yield 16

Number Of Ingredients 10

1 (16 ounce) package chocolate sandwich cookies with mint cream filling
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
½ cup butter, softened
1 teaspoon vanilla extract, butter and nut flavor
2 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.9 ounce) package instant butterscotch pudding mix
1 (12 ounce) container frozen whipped topping, thawed
12 gummy worms

Steps:

  • Pulse chocolate sandwich cookies into fine crumbs in a food processor.
  • Combine cream cheese, confectioners' sugar, butter, and vanilla extract in a large bowl; beat with an electric mixer on low speed until smooth. Add milk, chocolate pudding mix, and butterscotch pudding mix; beat on low speed until blended. Fold in whipped topping using a rubber spatula.
  • Spread 1/3 of the cookie crumbs in the bottom of a 9x13-inch baking pan. Top with 1/2 of the pudding mixture. Repeat layers. Scatter remaining cookie crumbs on top. Chill until set, at least 3 hours.
  • Cut cake into 12 pieces; poke a gummy worm into each piece.

Nutrition Facts : Calories 413.1 calories, Carbohydrate 51.4 g, Cholesterol 33.1 mg, Fat 22 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 12.8 g, Sodium 441.3 mg, Sugar 37.8 g

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