For a refreshing change of pace, try serving this dessert frozen.
Chocolate Cookie Crust (below)
32 large marshmallows
1/2 cup milk
1 tsp vanilla
1/8 tsp salt
6 drops peppermint extract
6 drops red or green food color
1 1/2 cups whipping (heavy) cream
2 Tbsp crushed hard peppermint candies
Prepare Chocolate Cookie Crust. Heat marshmallows and milk in 3-quart saucepan over low heat, stirring constantly, just until marshmallows are melted; remove from heat. Stir in vanilla, salt, peppermint extract and food color. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
Beat whipping cream in chilled medium bowl until stiff. Stir marshmallow mixture until blended; fold into whipped cream. Mound into crust. Refrigerate at least 12 hours. Just before serving, sprinkle with crushed candies. Serve with whipped cream is desired.
8 servings.
CHOCOLATE COOKIE CRUST:
1 1/2 cups chocolate wafer crumbs
1/4 cup (1/2 stick) margarine or butter, melted
Heat oven to 350*. Mix ingredients. Press firmly against bottom and side of ungreased pie plate, 9x1 1/4 inches. Bake 10 minutes; cool.
GRASSHOPPER PIE:
Omit peppermint extract and peppermint candy. Stir 1/2 cup creme de menthe and 3 Tbsp white creme de cacao into marshmallow mixture after refrigerating.
INDIVIDUAL TARTS:
Omit Chocolate Cookie Crust. Line 12 medium muffin cups, 2 1/2 x 1 1/4 inches, with paper baking cups. Heat 1 pkg (12 oz) semisweet chocolate chips (2 cups) and 2 Tbsp shortening over medium heat 3 to 4 minutes, stirring constantly, until chocolate is melted. Swirl 1 Tbsp chocolate in each cup with back of spoon, coating bottom and side. Refrigerate until firm. Fill in thin areas with remaining chocolate. Refrigerate until firm.
Carefully remove paper cups from chocolate shells. Return shells to muffin cups. Divide filling among shells. Refrigerate 2 to 3 hours or until set. Garnish with whipped cream if desired.
12 servings
