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.
COMMENTS / REVIEWS
This is one of my husbands favorite things I make. I found your recipe years ago and he still requests it! Thanks!
You are a culinary genius! We loved the recipe.
This was absolutely delicious!!
Loved it! Mine actually looked just like the video. That never happens!
Perfect and simple to make. My husband loved it!
Made this for a gathering last night. Everyone raved and asked for the recipe. I was almost embarrassed by how easy it it. Spectacular dish!
I made this and it was marvelous!
Great Dish! Have been making this for years and it never fails to all get eaten up.
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