14 March 2013

Thin Mint Parfait - Bring on the Greens!

I sooo wanted to include this dessert as a topper for our Virtual Supper Club dinner menu, but it's hardly 'light cooking' ... so I'm tagging it along after this month's supper club post. This is an easy and totally yummy dessert ... and it couldn't be easier!






I took the ends out of tuna cans a while ago and use them to plate rice or couscous into perfect round mounds. This time, though, I lined them with parchment paper and stuffed layers of mint chocolate chip ice cream and chopped Girl Scout cookies. Freeze the parfait layers solid in the deep freeze, then pop them from the molds, unwrap them, top them with a soft whipped cream that is flavoured with a bit of Creme de Menthe and you have a pretty little dessert.

So simple ... and it only takes about 8 Thin Mints out of that sleeve of cookies! You can knosh the rest of them while you're putting things together. YOU can ... not that I would EVER eat that many in a go! Cough, cough, cough .......




6 comments:

  1. any kind of mint ice cream, particularly with choc chip, is my absolute favourite.... so greeeeen!

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  2. Sometimes you just have to bit the bullet and have a special treat. THis would have made a delicious dessert for our supper Susan!!

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  3. This is an OMG good kind of dessert :-). When something looks this good I throw calorie caution to the wind and just dive in. Have a wonderful weekend. Blessings...Mary

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  4. Sometimes less is more. This simple dessert looks wonderful.

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  5. Oh my, this looks delicious! Thank you for your comments on my poetry :)

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