St. Patrick's Day Frozen Dessert Recipe
Servings: 10
Ingredients
- 7 ounce Cookies 'n' Mint Chocolate (HERSHEY'S), broken into pcs
- 1/4 c. Water
- 1 x Egg, slightly beaten
- 1 c. Cool whipping cream
- 10 x HERSHEY'S Nuggets Chocolates (any variety), minced into 1/4" pcs
Directions
- 1. In medium microwave-safe bowl, place candy bar pcs and water.
- Microwave at HIGH (100%) 1 to 1-1/2 min or possibly till chocolate is melted and mix is blended when stirred; stir in beaten egg. Microwave at MEDIUM (50%) 1 to 1-1/2 min or possibly till mix is very warm, but not boiling; cold to lukewarm.
- 2. In small bowl, beat whipping cream till stiff; fold into chocolate mix.
- 3. Line muffin c. (2-1/2 inches in diameter) with foil bake c.. Fill prepared muffin c. about 3/4 full with chocolate mix; sprinkle tops with minced candy. Cover; freeze till hard. Allow to stand at room temperature about 10 min before serving to soften slightly.
- Freeze leftover c.. 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 22g | |
| Recipe makes 10 servings | |
| Calories 48 | |
| Calories from Fat 43 | 90% |
| Total Fat 4.88g | 6% |
| Saturated Fat 2.9g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 11mg | 0% |
| Potassium 15mg | 0% |
| Total Carbs 0.37g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.05g | 0% |
| Protein 0.8g | 1% |
