Leprechaun Pie Recipes

Steps:

• 1. MICROWAVE 1 CUP, MORSELS AND 1/3 CUP MILK IN MEDIUM, UNCOVERED, MICROWAVE-SAFE BOWL ON HIGH FOR 45 SECONDS; STIR UNTIL SMOOTH. STIR IN BUTTER; POUR OVER CRUST. REFRIGERATE FOR 20 MINUTES OR UNTIL COOL TO TOUCH.
• 2. BEAT REMAINING MILK, PUDDING MIX, WATER, PEPPERMINT AND 3 DROPS OF FOOD COLORING IN MEDIUM BOWL TILL COMBINED. GENTLY STIR IN 2 CUPS WHIPPED TOPPING AND ADDITIONAL DROP OF FOOD COLORING. SPOON OVER CHOCOLATE LAYER.
• 3. REFRIGERATE FOR 2 HRS OR UNTIL SET. SPRINKLE WITH ADDITIONAL MORSELS. SPOON REMAINING WHIPPED TOPPING IN CENTER OF PIE.

Steps:

• Mix the crumbs, sugar, and butter in a 9" springform pan. Mix until the crumbs have absorbed the butter and the mixture is uniform. Press the crumbs across the bottom of the pan and up the sides. Bake for 10 minutes at 350*.
• In a medium bowl, beat the cream cheese until soft. Add the sweetened condensed milk and beat until smooth, light, and fluffy. Add the limeade concentrate and continue beating until smooth. Add the food coloring. Poor into pie shell and place in the freezer. Serve when nearly frozen, garnished with whipped cream.

Steps:

• Cook milk and marshmallows, stirring over low heat until marshmallows melt.
• Cool, stirring every 5 minutes until partially set.
• Stir in creme de menthe and food coloring.
• Fold in whipped cream.
• Pour into crust, and freeze until firm.
• Sprinkle with chocolate.
• Let stand 10 minutes before serving.

Steps:

• 1. Chill large mixing bowl and beaters of electric mixer.2. In large saucepan combine marshmallows and milk. Cook and stir over low heat until marshmallows melt. Stir in creme de menthe or mint extract and green food coloring, if desired.3. In chilled bowl beat whipping cream and vanilla on medium speed of electric mixer until soft peaks form. Fold in marshmallow mixture. Spread in crust. Freeze at least 4 hours or until firm.4. Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.

Steps:

• Mix thoroughly the whipped topping, pudding powder and drained pineapple. pile into crust, chill (I would guess 4 hours or so) or freeze and enjoy!

Steps:

• Line 10-inch round cake pan with sheets of plastic wrap. Lightly coat plastic wrap with cooking spray.
• In large heavy-bottomed stockpot or Dutch oven, melt butter over low heat. Add marshmallows; cook, stir occasionally, until marshmallows are melted and well mixed with butter. Stir in cereal with large rubber spatula. Pour cereal mixture into pan; press in pan with buttered fingers. Cover; refrigerate until solid, about 2 hours.
• Meanwhile, heat oven to 350°F. Spray 2 (8-inch) round cake pans with cooking spray; lightly flour pans.
• In very large bowl, beat cake mix, water, oil and eggs with electric hand mixer on low speed until combined. Scrape down side of bowl; beat again on medium speed until well combined and no streaks of dry cake mix remain.
• Divide batter evenly among 6 bowls, about 1 1/3 cups each. Using food color, tint 1 bowl of batter red, 1 orange, 1 yellow, 1 green, 1 blue and 1 violet. Pour 1 color of batter in each pan. Cover remaining 4 bowls of batter; refrigerate until needed.
• Bake cake layers 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool cake layers in pans 5 minutes; remove from pans to cooling racks. Cool completely.
• Wash and dry cake pans. Bake 2 more colors of batter, repeating above steps. Repeat process until all 6 cake layers are baked and cooled.
• Remove Cereal Treat from refrigerator; unwrap. Place upside-down on serving platter so flattest part of cereal treat is turned upright. Spread small amount of vanilla frosting in center of cereal treat layer. Top with violet cake layer; lightly frost top of violet layer. Place blue cake layer on top of violet layer; lightly frost top. Continue in this manner with green, yellow and orange layers. Place red cake layer on top but do not frost.
• Place remaining frosting in large bowl. Add green food color; mix with electric hand mixer on medium speed until a vibrant green shade is achieved. Frost entire cake with green frosting.
• Using chocolate cupcake icing fitted with plain round tip, draw lines of frosting around base of cake to create "hatband." Fill in lines with more chocolate icing; smooth with off-set metal spatula. Press 4 pretzels into chocolate icing to create "square buckle." Break last pretzel in half; place 1 half horizontally to right of center of buckle to create "buckle latch." (Eat remaining half of pretzel!) Store cake loosely covered with plastic wrap at room temperature.