Ingredients Jump to Instructions ↓

  1. 27 cream-filled chocolate sandwich cookies, crushed

  2. 1/3 cup butter, melted

  3. 4 ounces chocolate-covered peppermint candies

  4. 1/4 cup milk

  5. 1 jar (7 ounces) marshmallow creme

  6. 2 cups heavy whipping cream, whipped Additional whipped cream and chocolate-covered peppermint patties

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Chill for at least 30 minutes. In a small saucepan, heat candies and milk over low heat until candy is melted; stir until smooth. Cool for 10-15 minutes. Place marshmallow creme in a large bowl; gradually beat in mint mixture. Fold in whipped cream. Transfer to prepared crust. Cover and freeze until firm. May be frozen for up to 2 months. Remove from the freezer about 30 minutes before serving. Remove sides of pan. Garnish with additional whipped cream and candies. Yield: 12 servings. Editor's Note: This recipe was tested with Junior Mints.


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