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Pink Peppermint Layer Dessert Recipe
|Vanilla wafer crumbs/Graham cracker crumbs||1 Cup (16 tbs) (About 16 Wafers Or 14- Squares)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Confectioners sugar||1 Cup (16 tbs)|
|Melted unsweetened chocolate||2 Ounce (Cool)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Chilled whipping cream/1 envelope of about 2 ounces dessert topping mix||1 Cup (16 tbs)|
|Crushed peppermint candies||1⁄2 Cup (8 tbs)|
|Miniature marshmallows||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3679 Calories from Fat 2310
% Daily Value*
Total Fat 258 g397.4%
Saturated Fat 135.4 g676.8%
Trans Fat 0 g
Cholesterol 1196.3 mg
Sodium 966.1 mg40.3%
Total Carbohydrates 308 g102.8%
Dietary Fiber 14.3 g57.1%
Sugars 231.8 g
Protein 49 g98.8%
Vitamin A 70.8% Vitamin C
Calcium 27.7% Iron 24.7%
*Based on a 2000 Calorie diet
Beat butter, sugar, chocolate and eggs in small mixer bowl until light and fluffy.
Stir in nuts.
Spread evenly over crumbs in pan.
Sprinkle remaining crumbs over chocolate layer.
In chilled bowl, beat whipping cream until stiff.
Fold peppermint candies and marsh-mallows into whipped cream.
Spoon whipped cream mixture over crumbs; spread evenly to sides of pan.
Refrigerate at least 12 hours before serving.