Fluffy Mint Surprise Dessert By Freda Recipes

Steps:

• Reserve 1/4 cup of crushed cookies for garnish; set aside. Combine the remaining cookies with butter; press into an ungreased 13-in. x 9-in. dish. , Fold together the whipped topping, marshmallows and mints; pour over crust. Garnish with reserved cookies. Cover and refrigerate for 1-2 days before serving.

Steps:

• 1. in a Zip lock bag, Crush Chicolate cookies. reserve 1/4 cup for garnish.
• 2. Mix the remaining crushed cookies, with the melted butter; Press into ungreased 13 X 9 X 2 baking dish.
• 3. FOLD together whipped topping, Marshmallows, & mints; Pour over the Crust.
• 4. Sprinkle with the reserved Cookie crumbs. Cover and Chill in Refer for 1-2 days before serving. Serves 18-20 1/2 Cup servings.

Steps:

• 1. STEP ONE: Preheat Oven @ 350 degrees Step one Ingredients; Mix in Medium Bowl. Set aside 1 cup The remaining Mixture Press in 9 X 13 baking dish. Bake for 5 Minutes.
• 2. Step Two: Whip cream in a small bowl until stiff. Fold in Vanilla. Spread over the Crumb Mixture above.
• 3. Step 3: Sprinkle Mini Marshmallows over step 2, Whipped Cream.
• 4. Step 4: Cover Step 3 (Mini Marshmallows) with Pie Filling. Sprinkle reserved Cup of Crumb Mixture over Pie Filling. Press down Lightly. Chill several Hrs or Over Night. Serves 8-10 in 9 x 13 dish. Kitchen Helper tip: you can use any of your Favorite Pie Fillings; Raspberry, Blueberry, Etc. instead of Cherry.

Steps:

• 1. Preheat Oven @ 325 degrees. Note: (do not grease Cookie sheets) WHIP butter Until Light & Fluffy. Add Flavoring, Whip well
• 2. Add Pdr Sugar, Cornstarch, Flour & Salt, Mixing Completely
• 3. Fill your Cookie Press, &, or Drop by teaspoons on to Ungreased Cookie Sheet. (Optional) Cherries, Nuts, & Sprinkles can be added Now, then baked.
• 4. Bake @ 325 Degrees for 8-10 Minutes. ( Do not let these Brown)

Steps:

• 1. Combine "CREPE Mix Ingredients" and set aside overnight in the fridge. Not less than 4 Hrs.
• 2. To Cook Crepes: Season a small egg pan or skillet with melted butter.
• 3. Pour 1/4 cup MIX (use a measuring cup) into medium-high heated skillet/pan. Cook until brown on both sides.
• 4. As they cook, place on a platter and separate with wax paper until ready to fill them. Keep warm.
• 5. To Fill Crepes: Heat filling to hot, add warm filling and roll in jelly roll style. Place on your serving plate.
• 6. Top with sprinkled powder sugar (dust well), whip cream, or your choice of toppings above.
• 7. SO EASY to make, SO GOOD, and very pretty on a platter, your family will think you're "SPECIAL" TOO!

Steps:

• Sift flour, soda, and salt.
• Cream butter and sugar well.
• Add eggs, water, and vanilla.
• Blend in dry ingredients gradually; mix thoroughly.
• Shape dough into rolls 1 1/2 inches in diameter. Wrap in wax paper. Chill at least four hours.
• Meanwhile, melt chocolate and cut into small, round wafers (the shape isn't so important -- just enough to fill the center of the cookie).
• Cut dough in slices 1/8" thick. Place on cookie sheet. Top one slice of dough with chocolate wafer. Cover with second slice and seal edges.
• Top with walnut half.
• Bake at 375 for 10-12 minutes.

Steps:

• Reserve 1/4 cup of crushed cookies for garnish.
• Combine the remaining cookies with butter; press into an ungreased 13x9x2-inch baking dish.
• Fold together whipped topping, marshmallows, and mints; pour over crust.
• Garnish with reserved cookies.
• Cover and refrigerate for 1-2 days before serving.

Steps:

• 1. Soak the Marshmallows overnight in the Cherry Juice.
• 2. Whip cream, then Add to Marshmallow Mixture, with the Pineapple and nuts. Chill Several Hrs. (4 hrs at least) Serve in Dessert Dishes. (OPTIONAL) Top with a Marashino Cherry with a stem, and a Sprinkle of Chopped Nuts.