Pillsbury Chocolate Mint Cream Cake Recipes

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CREAMY CHOCOLATE-MINT PIE



Creamy Chocolate-Mint Pie image

Are there any flavors that go together better than chocolate and mint? We think you'd be hard-pressed to name them! We've brought these favorites together in a rich, tempting cream pie made easy with a frozen Pillsbury™ Deep Dish Pie Crust. You'll find yourself whipping up this mint-chocolate pie whenever you're feeling a craving for cooling mint and decadent chocolate. Garnish your Creamy Chocolate-Mint Pie with whipped topping and chopped mints for an extra-impressive presentation.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 6h

Yield 8

Number Of Ingredients 10

1 crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)
1 3/4 cups milk
1 box (3.4 oz) chocolate pudding and pie filling mix (not instant)
1/2 cup semisweet chocolate chips
4 oz cream cheese (from 8-oz package), softened
1/2 cup powdered sugar
1/4 teaspoon peppermint extract
1 cup frozen whipped topping, thawed
Green food color
2 thin rectangular chocolate and green mints, unwrapped

Steps:

  • Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes.
  • Meanwhile, in 2-quart saucepan, stir together milk and pudding mix. Cook over medium heat 7 to 9 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Stir in chocolate chips until melted and smooth. Pour into medium bowl. Place plastic wrap directly over surface of pudding. Refrigerate about 1 hour or just until cooled.
  • In medium bowl, beat cream cheese, powdered sugar and peppermint extract with electric mixer on medium speed, or mix well with spoon until smooth. Beat in 1/2 cup of the whipped topping. Tint with food color to desired color. Spread in bottom of cooled baked shell.
  • Stir cooled pudding mixture; spoon and spread evenly over cream cheese layer. Cover loosely with plastic wrap. Refrigerate at least 4 hours until set.
  • When ready to serve, remove plastic wrap. In small bowl, place remaining 1/2 cup whipped topping. Tint with food color to desired color. Top each serving with a dollop of whipped topping. Chop mints, and sprinkle over whipped topping. Store loosely covered in refrigerator.

Nutrition Facts : Calories 340, Carbohydrate 44 g, Cholesterol 20 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 29 g, TransFat 0 g

PILLSBURY CHOCOLATE MINT CREAM CAKE



Pillsbury Chocolate Mint Cream Cake image

Make and share this Pillsbury Chocolate Mint Cream Cake recipe from Food.com.

Provided by MoreWithLessMom

Categories     Dessert

Time 1h45m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 12

cake
1 (18 ounce) package devil's food cake mix, pillsbury plus
1 cup water
1/2 cup oil
1/4 cup creme de menthe or 1/4 cup syrup
3 eggs
frosting
1 (12 ounce) can frosting, pillsbury vanilla frosting supreme
1 teaspoon mint extract
2 drops green food coloring, if desired
8 -10 creme de menthe, mints
7 red cinnamon candies

Steps:

  • Heat oven to 350 degrees. Grease and flour two 8 or 9 inch round cake pans. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at highest speed. Pour batter into greased and floured pans. Bake at 350 for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans. Cool completely.
  • In small bowl, combine frosting, mint extract and green food color; stir until blended. To assemble cake, spread frosting between cake layers; frost sides and top.
  • To decorate with mint trees, unwrap mints. Cut 7 mints in half diagonally. Position triangular mint pieces side by side to create tree shape. Small squares can be cut from remaining mints to form tree trunks. Place a red cinnamon candy at each tree top.
  • High altitude: Above 3500 feet - Increase water to 1 cup plus 4 teaspoons and add 1/4 cup flour to cake mix. Bake at 375 degrees for 30 to 40 minutes in two 9 inch round cake pans.
  • Presentation: The picture has Andes candies cut into triangles and little squares to make christmas trees, with tiny little red candies for stars on top. I think there are six of them on the cake.

Nutrition Facts : Calories 420.8, Fat 21.5, SaturatedFat 3.8, Cholesterol 46.5, Sodium 422.3, Carbohydrate 52.8, Fiber 1, Sugar 36.6, Protein 4.1

FUDGE MINT ICE CREAM TORTE



Fudge Mint Ice Cream Torte image

A mix makes this fudgy and impressive torte extra easy!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h35m

Yield 16

Number Of Ingredients 7

1 box Betty Crocker™ fudge brownie mix
1/4 cup water
2/3 cup vegetable oil
2 eggs
1/2 gallon (8 cups) chocolate chip mint ice cream, slightly softened
1/4 cup half-and-half
38 thin rectangular crème de menthe chocolate candies, unwrapped

Steps:

  • Heat oven to 350°F. Line 3 (8-inch) round cake pans with foil; grease bottoms only of foil-lined pans. In large bowl, beat brownie mix, water, oil and eggs 50 strokes with spoon until dry particles are moistened. Spread batter evenly in pans.
  • Bake 15 to 20 minutes. DO NOT OVERBAKE. Cool 15 minutes. Use foil to lift brownie layers from pans; place on cooling racks. Cool 30 minutes or until completely cooled. Place layers in freezer 1 to 2 hours for easier handling.
  • Meanwhile, line 2 (8-inch) round cake pans with foil. Scoop and press ice cream evenly into pans, leveling tops. Freeze until firm.
  • In 1-quart saucepan, heat half-and-half and 30 of the chocolate candies over low heat, stirring constantly, until candies are melted and sauce is smooth. Remove foil from brownie and ice cream layers. Place 1 brownie layer on serving plate; top with 1 ice cream layer. Repeat with remaining brownie and ice cream layers, ending with brownie layer. Spoon sauce over torte. Freeze at least 2 hours.
  • Remove from freezer 10 minutes before serving. Cut remaining 8 candies in half diagonally; arrange candies on top outer edge of torte.

Nutrition Facts : Calories 400, Carbohydrate 49 g, Cholesterol 45 mg, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 36 g

MINT CHEESECAKE SQUARES



Mint Cheesecake Squares image

In three simple steps, you can prepare this luscious dessert. For a potluck or a party, it will be in mint condition!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 20

Number Of Ingredients 10

1 pkg. (9 oz) thin chocolate wafer cookies, crushed (1 3/4 cups)
1/2 cup margarine or butter, melted
2 (8-oz.) pkg. cream cheese, softened
1/2 cup dairy sour cream
4 eggs
2/3 cup sugar
1/2 cup creme de menthe syrup
1/4 teaspoon mint extract
4 oz semisweet baking chocolate, chopped
1/2 cup dairy sour cream

Steps:

  • Heat oven to 350°F. In medium bowl, mix crust ingredients. Press in bottom of ungreased 13x9­inch pan. Freeze crust while preparing filling.
  • In large bowl with electric mixer, beat all filling ingredients on low speed until smooth. Pour into crust­lined pan. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool on wire rack.
  • Meanwhile, in 1-quart saucepan, melt chocolate over low heat, stirring constantly. Cool 5 minutes; beat in sour cream with spoon. Spread over warm cheesecake. Refrigerate 3 hours or until firm. Cut into squares. Store in refrigerator.

Nutrition Facts : Calories 300, Carbohydrate 25 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 14 g, TransFat 2 g

MINT CHOCOLATE MOUSSE DESSERT



Mint Chocolate Mousse Dessert image

Number Of Ingredients 15

CRUST
2 cups vanilla wafers crumbs (40 wafers)
1/3 cup margarine or butter, melted
FILLING
1 (8-ounce) package cream cheese, softened
2 cups powdered sugar
3 ounces unsweetened baking chocolate, melted
3 eggs
1/2 gallon (8 cups) pink peppermint or green mint ice cream, slightly softened
SAUCE
4 ounces semi-sweet baking chocolate, , chopped
1/3 cup margarine or butter
1 1/2 cups powdered sugar
1 (5-ounce) can (2/3 cup) evaporated milk
1 teaspoon vanilla extract

Steps:

  • 1. Heat oven to 350°F. In small bowl, combine crust ingredients mix well. Press in bottom of ungreased 13x9-inch pan. Bake at 350°F. for 10 minutes or until light golden brown.2. Meanwhile, in small bowl, beat cream cheese until fluffy. Add 2 cups powdered sugar beat until smooth. Add melted chocolate beat well. Add eggs 1 at a time, beating well after each addition. Pour over partially baked crust.3. Bake at 350°F. for 12 to 15 minutes or until filling is set. Cool 1 hour or until completely cooled.4. Spread ice cream over chocolate layer. Cover with foil freeze 4 hours or until firm.5. Just before serving, in heavy medium saucepan, combine all sauce ingredients except vanilla mix well. Bring to a boil over medium heat, stirring constantly. Reduce heat to low cook 5 minutes, stirring constantly. Remove from heat stir in vanilla.6. To serve, let dessert stand at room temperature for 10 minutes. Cut into squares place on individual dessert plates. Drizzle warm sauce over each serving.Nutrition Information Per Serving: Serving Size: 1/18 of Recipe * Calories: 470 * Calories from Fat: 230 * % Daily Value: Total Fat: 26 g 40% * Saturated Fat: 15 g 75% * Cholesterol: 95 mg 32% * Sodium: 220 mg 9% * Total Carbohydrate: 53 g 18% * Dietary Fiber: 1 g 4% * Sugars: 42 g * Protein: 6 g * Vitamin A: 15% * Vitamin C: 0% * Calcium: 10% * Iron: 6% * Dietary Exchanges: 2 Starch, 1 1/2 Fruit, 5 Fat or 3 1/2 Carbohydrate, 5 Fat

Nutrition Facts : Nutritional Facts Serves

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