1 1/2 cups chocolate cookie crumbs (from 15-oz package)
1/4 cup sugar
6 tablespoons butter or margarine, melted
2 packages (8 oz each) cream cheese, cubed, softened
2/3 cup crème de menthe syrup. You'll find the syrup in the ice-cream toppings section of your supermarket.
1 1/2 jars (7 oz each) marshmallow creme (2 1/4 cups. See Tip below.
1 1/2 cups whipping cream
1 Line 13x9-inch pan with foil so edges of foil extend over sides of pan; spray with cooking spray. In pan, mix cookie crumbs, sugar and butter. Press evenly in bottom of pan.
2 In large bowl, beat cream cheese, crème de menthe and crème de cacao with electric mixer on medium speed until smooth. Add marshmallow creme; beat until smooth. Refrigerate about 45 minutes or until mixture mounds when dropped from a spoon.
3 In chilled large bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into marshmallow mixture until blended. Pour over crust. Freeze about 4 hours or until firm.
4 Remove from pan, using foil to lift. Let dessert stand at room temperature 10 minutes before cutting. Freeze any remaining dessert tightly covered.
Shave off 65 calories and 8 grams of fat per serving by replacing the beaten whipping cream with 3 cups of reduced-fat whipped topping.
To easily scoop the marshmallow creme out of the jars, lightly spray a rubber scraper with cooking spray.
Top each serving with a dollop of whipped cream and chopped chocolate mint candies.
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