Mint Dazzler Recipes

MINT DAZZLER

Mint Dazzler image

this is another really yummy frozen, no bake dessert my family makes from time to time..Always gets eaten up fast!! (cooking time is freezing time)

Provided by Meli-lynne

Categories Frozen Desserts

Time 4h30m

Yield 12-15 serving(s)

Number Of Ingredients 9

Ingredients

2 cups vanilla wafer crumbs
1/4 cup butter, melted
1/2 cup butter
1 1/2 cups icing sugar
3 eggs, beaten slightly
3 semi-sweet chocolate baking squares, melted
1 1/2 cups whipping cream
1 (200 g) package miniature marshmallows
candy cane, crushed, for sprinkling

Steps:

Crust: Blend wafer crumbs and melted butter.
Press firmly into greased glass 9 x 13 pan.
Filling: Cream butter, icing sugar.
Add eggs, and melted chocolate and beat until light and fluffy.
Spoon over crust.
Put in freezer.
Topping: Whip cream and gently fold in marshmallows.
Spread over chocolate layer.
Sprinkle with crushed candy cane.
Wrap well with plastic wrap and foil and put in freezer until frozen and ready to serve.

Nutrition Facts : Calories 546.9, Fat 33.3, SaturatedFat 17.7, Cholesterol 124.1, Sodium 240.5, Carbohydrate 60.8, Fiber 1.2, Sugar 28.3, Protein 4.5

MINI PEPPERMINT ROLLS

Mini Peppermint Rolls image

Provided by Ree Drummond Bio & Top Recipes

Categories dessert

Time 1h20m

Yield 16 rolls

Number Of Ingredients 12

Ingredients

Nonstick cooking spray or butter, for the cake pan
1 cup granulated sugar
1/2 cup (1 stick) salted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 sheets refrigerated crescent roll dough (from an 8-ounce package)
2 cups powdered sugar
2 to 3 tablespoons whole milk
1 1/2 teaspoons peppermint extract
1 tablespoon salted butter, melted
2 to 3 drops red food coloring
4 mini candy canes, crushed

Steps:

For the rolls: Preheat the oven to 350 degrees F. Grease an 8-inch square cake pan with cooking spray or butter.
Mix the granulated sugar, melted butter, vanilla extract and peppermint extract in a bowl. Unroll the crescent dough sheets and coat each sheet in half of the butter mixture, spreading it to the edges of the sheets. Roll each sheet tightly, starting with the longer side, and place the seam side down. Cut each roll into 8 equal pieces, making a total of 16 pieces. Arrange the pieces in the prepared cake pan.
Bake until golden and cooked through, 22 to 24 minutes. Let cool completely, about 30 minutes.
For the glaze: Meanwhile, make the glaze by whisking together the powdered sugar, milk and peppermint extract, Add the melted butter and red food coloring, whisking until completely combined.
Remove the cooled rolls from the pan and top each one with the glaze. Sprinkle over the crushed candy canes and serve.

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