Chocolate Peppermint Dessert
Yield
8 servingsPrep
10 minCook
0 minReady
5 hrsLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
chocolate wafer crumbs
|
* |
| 3 | tablespoons |
butter
melted |
|
| 1 | quart |
ice cream
peppermint, soft |
*
|
| ½ | cup |
chocolate fudge topping
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chocolate wafer crumbs
|
* |
| 45 | ml |
butter
melted |
|
| 0.9 | l |
ice cream
peppermint, soft |
*
|
| 118 | ml |
chocolate fudge topping
|
* |
Directions
Combine crumbs and butter.
Press mixture onto bottom and part way up sides of 8 inch square baking pan.
Freeze until firm. Spread ice cream over the frozen crumbs.
Cover with chocolate topping. Freeze several hours or overnight.
To serve, let stand at room temperature about 15 minutes; cut into squares.
