INGREDIENTS:
METHOD:
Whisk condensed milk, green food coloring and peppermint extract in a bowl; set aside.
Beat the heavy cream until stiff peaks form.
Pour condensed milk mixture into whipped cream and whip until incorporated.
Fold in chocolate chips.
Line a loaf pan with plastic wrap, hanging some over the edges on all sides.
Add Thin Mints in a single layer, breaking them into pieces to fill any big gaps.
Spread half of the peppermint whipped cream over the cookies, then top with another layer of cookies, then top with more whipped cream.
Repeat with another layer of cookies, then whipped cream until pan is full.
Cover the pan with plastic wrap and freeze for at least 6 hours.
Dip pan in warm water to loosen sides and un-mold.
Uncover the cake and run a thin knife around the edges to loosen.
Remove the springform ring; smooth the sides of the cake using an offset spatula.
Garnish the top with crushed Thin Mints and whipped cream.
Oh my, was this delicious! I made this last night when I thought company was coming over. They ended up staying home and so I had this amazing all to myself.
Tried this for the first time as a party appetiser. Everyone was seriously impressed. So tasty, healthy and easy!
Simple, delicious. Thanks for another great recipe.
I used your recipe as a starting point and then added a few of my own things.
I think this recipe was amazing!
Thank you for another winner recipe!
Looks like a great recipe!! Cant wait to try it!!
Tasty and beautiful.
I made these for thanksgiving, people said they were good.
Excellent! I was testing a new stuffing recipe for Thanksgiving
OUTSTANDING
Love everything about this recipe. It is easy and super tasty. Thank you
I made this yesterday not 5 minutes after I saw the recipe.
Your site is the only one I use because I know everything will end up great!
I made this dish for dinner tonight and it was excellent.
Made this tonight and it was wonderful!