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Mint Freeze |
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Serves: 4 Print this Recipe2 eggs white large, at room temperature 2 tablespoons sugar 3 drops food colors green 1/4 teaspoon peppermint extract 1 cup frozen whipped topping thawed 6 vanilla wafers finely crushed In a small mixer bowl at high speed, beat egg whites until soft peaks form. Gradually beat in sugar until stiff peaks form. Beat in food color. Sprinkle peppermint extract over egg whites. Fold in whipped topping and crumbs. Spoon mixture into six paper cup-lined muffin-pan cups or small dessert dishes. Freeze at least 6 hours or overnight. Can be eaten straight from the freezer. Coffee Freeze: Substitute 2 teaspoons instant coffee granules, crushed, for the green food color and peppermint extract. Add coffee granules after sugar and beat until granules are dissolved. Fold in crumbs and whipped topping; freeze as above. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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