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.
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I love making this!
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Thanks for the suggestion!
This is absolutely wonderful!
Wow I tried this recipe tonight & was impressed!
Oh WOW! I've had this in my Pinterest for awhile and just made it today.
Love this recipe
Love everything about this recipe. It is easy and super tasty. Thank you
i loved it so simple but very elegant.
Yum, yum, yum! This recipe looks delicious.
This is a great recipe. I just made it and will make it again soon.
Loved this recipe! Simple and delicious.
You are a culinary genius! We loved the recipe.
Oh my goodness this is the most amazing recipe ever!
Wow, I'm the first to make this? Cool. This was really easy to make