Tuesday, December 4, 2012


36 large marshmallows
1 cup milk
2 envelopes whipped topping mix (ie Dream Whip)
1/2 lb vanilla wafers, crushed
1 cup chopped pecans
1/2 stick butter, melted
1/2 lb ground peppermint sticks

In a medium saucepan, dissolve the marshmallows in the milk over medium-low heat, stirring constantly; set aside to cool.

While the marshmallow mixture cools, whip the whipped topping mix according to package directions; fold into the marshmallow mixture.

Combine the ground peppermint, vanilla wafer crumbs, and the pecans.  Add the melted butter and mix together well.

Press half of the peppermint mixture onto the bottom of an oblong casserole dish or pan.  Pour the marshmallow mixture evenly over the crumb mixture.  Sprinkle the remaining crumb mixture evenly over the marshmallow mixture. 
Refrigerate for 24 hours before serving. 

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