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.
Yum, yum, yum! This recipe looks delicious.
I will be making this again! Thanks for sharing.
I love this recipe
Fabulous recipe
this looks and smells great! and very easy.
I loved this. I don't have words to explain how delicious and amazing this dish is.
What a beautiful recipe you put together for us.
I work all day every day M-S. On my way home from work, I read this article, got home followed all the instructions they all taste good. Thank you for the recipe!!
Wow â I tried this recipe tonight & was impressed!
the flavors were all very delicious.
Delicious!