Leprechaun Pie Irish Recipes

LEPRECHAUN PIE

Steps:

• Mix the crumbs, sugar, and butter in a 9" springform pan. Mix until the crumbs have absorbed the butter and the mixture is uniform. Press the crumbs across the bottom of the pan and up the sides. Bake for 10 minutes at 350*.
• In a medium bowl, beat the cream cheese until soft. Add the sweetened condensed milk and beat until smooth, light, and fluffy. Add the limeade concentrate and continue beating until smooth. Add the food coloring. Poor into pie shell and place in the freezer. Serve when nearly frozen, garnished with whipped cream.

LEPRECHAUN LIME PUNCH

Steps:

• In a large pitcher or punch bowl, combine the citrus punch, limeade, sugar, lime juice and sherbet; stir until smooth and sugar is dissolved. Add soda and food coloring; stir to mix. Float lime slices on top. Serve immediately.

LEPRECHAUN HAT COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Roll dough in 24 (1-inch) balls. On ungreased cookie sheets, place 2 inches apart.
• Bake 10 to 12 minutes or until edges are light golden brown. Immediately place marshmallow on each cookie. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In microwavable bowl, microwave frosting on High 30 seconds. Stir; frosting should be a thick spoonable glaze. Stir food color into frosting, adding more if needed to achieve desired color. Spoon warm frosting over each cookie, coating completely and allowing excess to drip off. Let stand 20 minutes to set.
• Roll chocolate candies into ropes. Flatten with rolling pin into 1/8-inch-thick ribbons. Cut into strips with scissors to resemble hat bands; arrange around base of marshmallow on each cookie. Cut gumdrops crosswise in half (reshaping as needed). Press cut side onto hat band. Lift cookies onto serving platter with pancake turner, leaving excess frosting behind. Store in airtight container.

LEPRECHAUN PIE ( IRISH)

Steps:

• Cook milk and marshmallows, stirring over low heat until marshmallows melt.
• Cool, stirring every 5 minutes until partially set.
• Stir in creme de menthe and food coloring.
• Fold in whipped cream.
• Pour into crust, and freeze until firm.
• Sprinkle with chocolate.
• Let stand 10 minutes before serving.