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.
I admittedly made a few changes, but I think the concept is the same and made it so good.
Love it! Simple yet delicious. Thank you.
Made this last night and I absolutely love it.
Unfortunately it is not in my taste.I do not recommend it.
I used your recipe as a starting point and then added a few of my own things.
I loved it,I made it for a very dear friend and she was impressed
Oh my goodness this is the most amazing recipe ever!
I absolutely love the simplicity of this recipe.
Looking forward to making this tonight
These were easy and delicious.
Simple, delicious. Thanks for another great recipe.
This is delicious and easy!