• Cooking Time:
  • Servings: 16
  • Preparation Time:


Top each serving with a dollop of whipped cream and chocolate

mint candies.


  • 1 1/2 cups chocolate cookie crumbs (from 15-oz package)
  • 1/4 cup sugar
  • 6 tablespoons butter or margarine, melted
  • 2 packages (8 oz each) cream cheese, cubed, softened
  • 1/3 cup green crème de menthe liqueur
  • 1/4 cup white crème de cacao liqueur
  • 1 1/2 jars (7 oz each) marshmallow creme (2 1/4 cups)
  • 1 1/2 cups whipping cream


  • Line 13x9-inch pan with foil so edges of foil extend over sides of pan; spray with cooking spray. In pan, mix cookie crumbs, sugar and butter. Press evenly in bottom of pan.
  • In large bowl, beat cream cheese, crème de menthe and crème de cacao with electric mixer on medium speed until smooth. Add marshmallow creme; beat until smooth. Refrigerate about 45 minutes or until mixture mounds when dropped from a spoon.
  • In chilled large bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into marshmallow mixture until blended. Pour over crust. Freeze about 4 hours or until firm.
  • Remove from pan, using foil to lift. Let dessert stand at room temperature 10 minutes before cutting

Categories: Dessert  Frozen 
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