Miss melanie's mint julep mist

1 Servings

Ingredients

Quantity Ingredient
1 Sleeve thin mints girl scout cookie; (18)
¼ cup Squeeze butter
14 ounces Can sweetened condensed milk
½ cup Lemon juice
4 ounces Carton whipped topping
4 Egg yolks
½ Jar red raspberry smuckers simply fruit
Warm water
8 Squares unsweetened baking chocolate
1½ cup Water
2 cups Sugar
½ teaspoon Salt
¼ cup Butter
1 teaspoon Vanilla

Directions

NORMA WRENN

FOR CRUST

FOR FILLING

RASPBERRY TOPPING

FUDGE SAUCE

Pulverize cookies in food processor. Mix butter with crumbs and press firmly into pan. Chill. Add lemon juice to sweetened condensed milk and fold in on low speed with mixer. Fold in whipped topping and eggs; beat well. Pour into chilled crust. Thin raspberry with warm water and drizzle over dessert. In medium saucepan over low heat, combine chocolate and water, stirring constantly until chocolate is melted and mixture is smooth.

Add sugar and salt and cook until sugar is dissolved and mixture slightly thickens. Add butter and stir until melted. Remove from heat and add vanilla. Makes about one quart. Drizzle fudge over dessert.

Source: Abilene Reporter-News, Miz Scarlet's Garden Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@...> on Feb 13, 1998

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