| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
Desserts, Pies, Restaurant |
1 |
Servings |
INGREDIENTS
| 1 |
|
Box Thin Mints |
| 1/3 |
c |
Margarine, softened |
| 3/4 |
c |
Granulated sugar |
| 2/3 |
c |
Cream cheese, softened |
| 1 |
lg |
Egg |
| 1 |
tb |
Knox unflavored gelatin |
| 2 |
tb |
Creme de Menthe |
| 1 |
ts |
Vanilla extract |
| 1/4 |
ts |
Each green and red food Coloring |
| 1/2 |
ts |
Peppermint extract |
| 3/4 |
c |
Prepared whipped cream or Whipped topping |
INSTRUCTIONS
NORMA WRENN NPXR56B
Blend margarine and sugar at medium speed. Add cream cheese and mix until
smooth. Add one egg and mix thoroughly on low speed. Add vanilla. Dissolve
gelatin in wrm water and add to mixture. Divide mixture into two equal
parts. In first part, blend creme de Menthe and green food coloring. In
second part blend peppermint extract and red food coloring. Fold whipped
cream into both mixtures. Form crust in 9-inch pan by placing Thin Mints
side by side. Spread green mixture on top of cookie and smooth. Crush
remaining cookies and cover green layer. Spread red mixture over this and
place in refrigerator to set. Top with more whipped cream before serving.
Source: Abilene Reporter-News, Luby's Cafeteria
Posted to JEWISH-FOOD digest V97 #049 by Nancy Berry <nlberry@prodigy.net>
on Feb 12, 1997.
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