INGREDIENTS:
METHOD:
Whisk condensed milk, green food coloring and peppermint extract in a bowl; set aside.
Beat the heavy cream until stiff peaks form.
Pour condensed milk mixture into whipped cream and whip until incorporated.
Fold in chocolate chips.
Line a loaf pan with plastic wrap, hanging some over the edges on all sides.
Add Thin Mints in a single layer, breaking them into pieces to fill any big gaps.
Spread half of the peppermint whipped cream over the cookies, then top with another layer of cookies, then top with more whipped cream.
Repeat with another layer of cookies, then whipped cream until pan is full.
Cover the pan with plastic wrap and freeze for at least 6 hours.
Dip pan in warm water to loosen sides and un-mold.
Uncover the cake and run a thin knife around the edges to loosen.
Remove the springform ring; smooth the sides of the cake using an offset spatula.
Garnish the top with crushed Thin Mints and whipped cream.
This is a very easy recipe- it's simple but delicious
This is a beautiful dish!
This was a really tasty and easy recipe.
This was absolutely delicious!!
Made this last night and I absolutely love it.
Loved it. Simple, but very tasty.
Looking forward to making this tonight
I loved this. I don't have words to explain how delicious and amazing this dish is.
Love everything about this recipe. It is easy and super tasty. Thank you
I admittedly made a few changes, but I think the concept is the same and made it so good.
This is one of my husbands favorite things I make. I found your recipe years ago and he still requests it! Thanks!
I made this last night according to the recipe. It was fabulous!