And I made the invitation for the Aloha Luau in the Theme Dining 2 book, as I had already dragged the box of tropical crafting items into the house.
Mix crumbs with melted butter and pat onto sides and bottom of a 9” pie pan. Chill.
Combine large marshmallows and milk in saucepan.
Heat slowly, folding mixture over and over until marshmallows are melted. Cool.
Whip cream and fold in crème de menthe and crème de cocoa.
Fold marshmallow mixture into whipped cream.
Pour into chilled crust and chill until firm.
Make topping: Beat whipping cream until it just mounds.
Fold in miniature marshmallows and crème de menthe.
Mound whipped cream mixture on pie.
Chill overnight.
I made up a replacement, since I promised to only use recipes in my books with no exotic ingredients; only common supermarket items.
In a medium mixing bowl, beat the cream cheese for a minute or two.
Warm the other 1/4 cup milk slightly, and gradually add it to the cream cheese.
Now add the cream cheese mixture to the chocolate chip mixture, along with the mint extract and food color.
Fold in the whipped topping. Add more mint extract or food color if needed.
Pour into the crust and freeze 4-6 hours minimum.
Remove from the freezer. Quickly garnish as desired. Serve immediately.
Note: To make your own crust, mix 1-1/3 cups chocolate cookie crumbs with 1/4 cup melted butter. Pat into pie pan and chill.
It's the perfect refreshing dessert to follow the heavy corned beef dinner.
The invitation for 4th of July
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