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 have lost track of all the times I have used this recipe. Always great!
Love, love, love it.Made it twice now
Fabulous recipe
Great option to make and take to lunch.
I cannot thank you enough for this beautiful recipe!!!!
These were pretty delicious
I absolutely love the simplicity of this recipe.
I've already made this twice now, it's so easy to improvise!
I love this recipe
I think this recipe was amazing!
I'm totally hooked. I will make this often. It is amazing.
This is my go-to recipe
Made this today for my family - they loved it!
Wow, I'm the first to make this? Cool. This was really easy to make
I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!
Delicious and ohhhh so beautiful! Thanks for the recipe :0)
These were delicious! Will definitely make againÂ…
I made this yesterday not 5 minutes after I saw the recipe.
Tasty and beautiful.