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Peppermint Eggnog Punch
Drink

Peppermint Eggnog Punch

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Set aside 2 or 3 round scoops of ice cream in the freezer for garnish. Stir remaining ice cream until softened. Gradually stir in eggnog and rum. Transfer to a punch bowl, and stir in ginger ale. Hang candy canes around the edge of the punchbowl. Float reserved ice cream scoops on top, and serve immediately.

By NJMOM

Oreo Freeze
Dessert

Oreo Freeze

5.0

Prep
20 min
Cook
15 min
Total
65 min

Instructions

  1. 1 Combine chocolate sandwich cookies and melted butter in a large bowl. Press mixture into the bottom of a 9x13-inch baking dish. Spread softened ice cream over the cookie crust and place in the freezer.
  2. 2 Combine evaporated milk, sugar, cocoa powder, butter, and unsweetened chocolate in a saucepan. Bring to a simmer over medium heat. Continue to cook, stirring frequently, until thickened, 10 to 15 minutes. Remove from the heat and allow to cool.
  3. 3 Spread cooled chocolate sauce over frozen ice cream layer and return to the freezer for 5 to 10 minutes.
  4. 4 Spread whipped topping over chocolate sauce layer and top with peanuts and chocolate chips. Put back in the freezer until frozen, at least 15 minutes.
  5. 5 Allow to soften for 10 minutes before slicing and serving.

By caitlin878

Edy's Peppermint Pie
Dessert American

Edy's Peppermint Pie

5.0

Prep
15 min
Cook
Total
210 min

Instructions

  1. 1 Place cookies in the bowl of a food processor; pulse until reaches consistency of fine crumbs. Transfer crumbs to a bowl; stir in butter. Press evenly into bottom and up sides of a 9-inch pie plate using your fingers. Freeze until firm, about 15 minutes.
  2. 2 Meanwhile, place ice cream in the refrigerator to soften, about 15 minutes, then scoop ice into crust, spreading evenly with a spatula. Pipe or spoon whipped topping around border of pie. Arrange small candy canes on top of pie. Freeze until ice cream is firm, about 3 hours.
  3. 3 Drizzle servings with chocolate syrup or hot fudge sauce.

By Edy's

Peppermint Reindeer Cupcakes
Dessert

Peppermint Reindeer Cupcakes

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Remove paper liners from cupcakes. Cut in half crosswise; set bottom aside. Decorate the tops with candies for the 'eyes' and 'mouth'. Add sour cherry balls for the 'nose'. Break pretzels in half for 'antlers'.
  2. 2 Spread 1 tablespoon ice cream over the bottom of each cupcake. Place decorated halves on top. Serve immediately or freeze for several hours before serving.

By Purplesmurf

Double Chocolate and Peppermint Ice Cream Sandwich Cookies
Dessert American

Double Chocolate and Peppermint Ice Cream Sandwich Cookies

5.0

Prep
30 min
Cook
15 min
Total
125 min

Instructions

  1. 1 COMBINE flour, cocoa, baking soda, and salt in a medium bowl; set aside.
  2. 2 BEAT butter and both sugars on medium-high speed in a large bowl until light and fluffy, about 3 minutes. BEAT in the egg. Gradually ADD the flour mixture on low speed until completely blended. STIR in chopped chocolate.
  3. 3 DIVIDE dough in half. SHAPE each half into a 1 1/2-x 8-inch log. WRAP each log in Reynolds Kitchens Quick Cut Plastic Wrap. REFRIGERATE at least one hour until logs are chilled and firm enough to slice.
  4. 4 PREHEAT oven to 350 degrees F. Line cookie sheets with Reynolds Kitchens Parchment Paper. SLICE cookie logs into 1/4-inch rounds. PLACE rounds 2 inches apart on lined cookie sheets, gently reshaping edges if necessary.
  5. 5 BAKE until edges are set, 13 to 14 minutes. Cool for 2 minutes on a cooling rack. Carefully slide parchment paper with cookies onto a cooling rack; cool cookies completely on parchment paper.
  6. 6 MAKE sandwiches using your favorite pint of ice cream. Using a large knife, CUT directly through the ice cream to make clean slices. Place an ice cream round onto cookie. ROLL edges in coarsely crushed candies to decorate.
  7. 7 PLACE in a single layer in an airtight container lined with Reynolds Kitchens parchment paper. FREEZE immediately until ice cream is firm. Separate layers of cookies with sheets of parchment paper. Keep frozen until ready to serve.

By Reynolds KitchensR