MINT DESSERT
A cool, minty, melt-in-your-mouth finale. Leave it white or tint it pale green or pink. Showy with chocolate crumb base.
| CRUST |
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| 1/2 cup - | 125 ml | butter or margerine |
| 2 cups - | 500 ml | graham cracker crumbs |
| 1/4 cup - | 50 ml | granulated sugar |
| 1/4 cup - | 50 ml | cocoa |
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| FILLING |
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| 1 cup - | 250 ml | milk |
| 1 - 8 oz pkg - | 250 g | white marshmallows |
| 2 cups - | 500 ml | whipping cream |
| 1/2 cup - | 125 ml | Creme de Menthe |
Crust: Melt butter in saucepan. Stir in crumbs, sugar and cocoa. Press 2/3 crumb mixture into ungreased 9x13" (22x33cm) pan. No need to bake.
Filling: Put milk and marshmallows in a large saucepan over a low heat to melt. Stir often. Allow it to cool.
Whip cream until stiff. Add Creme de Menthe. Fold into cooled marshmallow mixture. Pour over crumb crust. Scatter remaining crumbs over the top. The top may also be left plain. Chill. Cuts into 15 peaces.
Note: To tint pink, use clear Creme de Menthe and red food coloring. Peppermint flavoring to taste (1/4 - 1/2 tsp or 1-2 ml) may be substituted.
By:
Heather D.