Tuesday, August 13, 2013

Peppermint Delight

I had this dessert at a bridesmaid luncheon and fell in love.  My husband and his twin always request this if I'm making something sweet.  The only trick is finding peppermint ice cream year round!  Most stores only carry it around the holidays but I got lucky recently at the Piggly Wiggly.


1/2 box crushed vanilla wafers

2 unsweetened chocolate baking squares

2/3 cup of softened butter

2 cup of confectioners sugar

1 cup crushed pecans

1 t. vanilla

2 eggs

1/4 gallon softened peppermint ice cream

Chocolate syrup

Pour the crushed vanilla wafers in bottom of ungreased 9x13 inch pan. Set aside. Melt 2 squares unsweetened chocolate and 2/3 cup butter over low heat.  Stir in: 2 cup confectioners sugar, 2 egg yolks, 1 cup pecans, and 1 t. vanilla.  Fold in two stiffly beaten egg whites.  Pour over crumbs in pan and chill until firm.  Top with 1/4 gallon softened peppermint ice cream.  Sprinkle top with a few chopped pecans and drizzle with chocolate syrup.  Wrap in aluminum foil and freeze.  To serve, cut in squares.  Makes about 12 serving. 

                                                               Cast of Ingredients

Pour vanilla wafers in ungreased pan

Melt butter and chocolate (my favorite part)

Add sugar, egg yolks, pecans, and vanilla

Pour over vanilla wafers, chill until firm

Spread ice cream on top

                                                           Cut into squares, enjoy!          LFT

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