Fluffy Mint Dessert Recipes

FLUFFY MINT DESSERT

Fluffy Mint Dessert image

The cool, minty flavor of this fluffy dessert is perfect for Christmas or the hot summer months. Since it has to be made ahead of time, it's a great time-saver on potluck day. I received the recipe from a neighbor a couple years ago. -Carol Mixter, Lincoln Park, Michigan

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 18-20 servings.

Number Of Ingredients 5

Ingredients

1 package (15-1/2 ounces) Oreo cookies, crushed
1/2 cup butter, melted
2 cartons (12 ounces each) frozen whipped topping, thawed
2 cups pastel miniature marshmallows
1-1/3 cups small pastel mints (5-1/2 ounces)

Steps:

Reserve 1/4 cup of crushed cookies for garnish; set aside. Combine the remaining cookies with butter; press into an ungreased 13-in. x 9-in. dish. , Fold together the whipped topping, marshmallows and mints; pour over crust. Garnish with reserved cookies. Cover and refrigerate for 1-2 days before serving.

Nutrition Facts : Calories 291 calories, Fat 15g fat (10g saturated fat), Cholesterol 12mg cholesterol, Sodium 159mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.

FLUFFY MINT DESSERT

Fluffy Mint Dessert image

My niece made this for a gathering I attended and I loved it. It is a very light, creamy dessert. It does need to made at least a day ahead of time so allow for that in your preparation. (The mints called for are sold under the name of "Melt Away Mints" at Hickory Farms but you can get them other places as well. There is a photo of them in the photo section of this recipe.)

Provided by Marg CaymanDesigns

Categories Dessert

Time 10m

Yield 12-16 serving(s)

Number Of Ingredients 5

Ingredients

1 (1 lb) package cream-filled chocolate sandwich cookies, crushed
1/2 cup butter or 1/2 cup margarine, melted
2 (12 ounce) cartons frozen whipped topping, thawed
2 cups colored miniature marshmallows
1 1/3 cups mini white chocolate pastel after dinner mints (NOT buttermints)

Steps:

Reserve 1/4 cup of crushed cookies for garnish.
Combine the remaining cookies with butter; press into an ungreased 13x9x2-inch baking dish.
Fold together whipped topping, marshmallows, and mints; pour over crust.
Garnish with reserved cookies.
Cover and refrigerate for 1-2 days before serving.

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