Mint Dazzler 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:

• Crust: Blend wafer crumbs and melted butter.
• Press firmly into greased glass 9 x 13 pan.
• Filling: Cream butter, icing sugar.
• Add eggs, and melted chocolate and beat until light and fluffy.
• Spoon over crust.
• Put in freezer.
• Topping: Whip cream and gently fold in marshmallows.
• Spread over chocolate layer.
• Sprinkle with crushed candy cane.
• Wrap well with plastic wrap and foil and put in freezer until frozen and ready to serve.

Steps:

• For the rolls: Preheat the oven to 350 degrees F. Grease an 8-inch square cake pan with cooking spray or butter.
• Mix the granulated sugar, melted butter, vanilla extract and peppermint extract in a bowl. Unroll the crescent dough sheets and coat each sheet in half of the butter mixture, spreading it to the edges of the sheets. Roll each sheet tightly, starting with the longer side, and place the seam side down. Cut each roll into 8 equal pieces, making a total of 16 pieces. Arrange the pieces in the prepared cake pan.
• Bake until golden and cooked through, 22 to 24 minutes. Let cool completely, about 30 minutes.
• For the glaze: Meanwhile, make the glaze by whisking together the powdered sugar, milk and peppermint extract, Add the melted butter and red food coloring, whisking until completely combined.
• Remove the cooled rolls from the pan and top each one with the glaze. Sprinkle over the crushed candy canes and serve.