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Peppermint Dessert




  1. In blender crush/pulverize vanilla wafers (take about 1/6th of the box at a time).
  2. Pulverize dessert mints. Mix thoroughly together with wafers.
  3. Place one-half in bottom of 9 x 12-inch shallow cake pan. Set aside.
  4. Using scissors dipped in hot water, cut large marshmallows into fourths. (Do not use miniature marshmallows as powdered coating prevents absorption of whipping cream.)
  5. Place in medium mixing bowl. Set aside.
  6. In small, narrow mixing bowl which has been refrigerated, beat whipping cream to stiff peaks.
  7. Fold in cut-up marshmallows.
  8. Spread this layer atop the vanilla layer.
  9. Top with remaining half of crumb mixture. Press down lightly so crumbs contact whipped mixture.
  10. Cover with plastic wrap.
  11. Refrigerate overnight.

Serve in 3- to 4-inch squares.

Serves 8.

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