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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This minty marshmallow whip served on a cookie crumb crust will have folks asking for seconds. It's very light and refreshing, says Eleanor Mielke of Mitchell, South Dakota. I like to top each serving with a dab of whipped cream and a maraschino cherry. Ingredients:
32 large marshmallows |
1 cup evaporated milk |
3/4 teaspoon mint extract |
3 drops green food coloring |
2 cups heavy whipping cream, whipped |
1-3/4 cups crushed cream-filled chocolate sandwich cookies, divided |
2 tablespoons butter, melted |
Directions:
1. In a microwave-safe bowl, combine the marshmallows and milk. Microwave, uncovered, on high for 3 minutes or until marshmallows are melted. Stir until smooth. Cool to room temperature. Stir in the mint extract and food coloring. Fold in whipped cream.
2. In a small bowl, combine 1-1/2 cups cookie crumbs and butter. Press into a greased 11-in. x 7-in. dish. Top with marshmallow mixture. Sprinkle with the remaining cookie crumbs. Cover and refrigerate for 4 hours before serving. Yield: 10 servings.
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