Posted on Feb 1st 2016
Betty Crocker's
Easy Peppermint DessertIngredients:
Directions:
Mix crushed cookies and melted butter. Press mixture firmly in bottom of ungreased rectngular pan, 13x9x2 inches. Stir together ice cream and 2 cups of the whipped topping; spoon evenly onto chocolate cookie crust. Freeze about 3 hours or until firm. Meanwhile, melt butter and chocolate in 2-quart saucepan over low heat, stirring constantly. (Substitute 3 cups of prepared hot fudge sauce and omit baking chocolate). Stir in sugar; gradually stir in milk. Heat to boiling over medium-high ehat, stirring constantly! Cook and stire 5 minutes or until slightly thickened; stir in vanilla. Cool completely, about 2 hours. Poru 2 cups of chocolate sauce evenly over ice cream. Freeze at least 8 hours but no longer than 2 weeks. Cover and refrigerate remaining sauce. Reheat reserved sauce until just warm. To serve, cut into 5 rows by 3 rows. Top with sauce and remaining whipped topping; sprinkle with crushed candies. Makes 15 servings.
More fabulous recipes in Betty Crocker Holiday "Easy Entertaining"
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