This recipe is so delicious and so simple! I love the combination of strawberry and mint; it's very refreshing and a perfect dessert for a crowd. The recipe takes two days to make, so be sure to plan ahead. Butter Mints are a specific product; you can find them in the candy aisle of your supermarket. They may be called after dinner mints; the mints are solid candy, but not brittle, usually a light yellow color. They taste buttery and minty when eaten and crush to powdery crumbs.
Prep Time: 25 minutes
Cook Time: 15 minutes
Ingredients:
- 10 oz. pkg. miniature marshmallows
- 2 (10 oz.) pkgs. frozen strawberries, thawed
- 3 oz. pkg. strawberry Jell-O
- 1-1/4 cups flour
- 1/3 cup brown sugar
- 1/2 cup butter, melted
- 1/2 cup chopped walnuts
- 1 pint heavy cream
- 8 oz. pkg. buttermints, crushed
Preparation:
On the first day, combine marshmallows, thawed strawberries (juice and all) and Jell-O in large bowl. Cover and refrigerate overnight.
Next day, preheat oven to 350 degrees F. In medium bowl combine flour, brown sugar, butter, and nuts until crumbly. Place in 9x13" baking dish. Bake at 350 degrees F. for 15-20 minutes until crumbs is very light brown, stirring once during baking time (watch carefully after 12 minutes; this mixture can burn easily). Cool completely. Reserve 1/2 cup crumbs; spread remaining crumbs evenly in pan.
Remove marshmallow mixture from refrigerator and stir well. Beat cream until stiff peaks form and fold into marshmallow mixture along with crushed buttermints. Pour and spread evenly over crumbs in pan. Top with remaining crumb mixture. Freeze until solid, 3-4 hours. Serves 12
