Thin Mint Parfait

Thin Mint Parfait
Thin Mint Parfait
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  • CourseDessert, Snacks & Serving A Crowd
Thin Mint Parfait
Thin Mint Parfait
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseDessert, Snacks & Serving A Crowd
Ingredients
  • 1 sleeve of Thin Mint cookies, plus extra cookies for garnish
  • 1 cup chilled whipping cream
  • 24 large marshmallows or 4 cups mini-marshmallows
  • ½ cup milk
  • 1 tsp. vanilla
  • 1/8 tsp. salt
  • 3-6 drops peppermint extract, to taste
  • 3-6 drops green food coloring
Instructions
  1. ♦ Crush the sleeve of Thin Mint cookies into fine crumbs.
  2. ♦ Over low heat, heat marshmallows and milk in saucepan, stirring constantly, just until marshmallows are melted.
    ♦ Remove from heat, stir in vanilla, salt, peppermint, and food color.
    ♦ Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
  3. ♦ Beat whipping cream until stiff peaks form.
    ♦ Gently stir marshmallow mixture and fold in whipped cream.
  4. Layer into parfait or juice glasses:
    ♦ Thin Mint crumbs, a scant 2 Tblsp.
    ♦ Mint Mousse
    ♦ Thin Mint crumbs
    ♦ Mint Mousse
  5. ♦ Chill overnight-at least 12 hours. Garnish with ½ Thin Mint standing on end.
    ♦ Serves 5-6.
Terri's Notes

~ This filling is delicious in a chocolate cookie crumb pie shell.
~ Tint it pink for spring or a baby shower.  Garnish it with whipped cream and crushed candy canes at Christmas or Andes mints for a special after dinner treat!
~ Mix 2 small packages of cheesecake flavored instant pudding mix with only 3 cups of milk and use in place of marshmallows, milk and whipped cream, omit salt and vanilla.

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