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So moist. So delicious. And so much more.™

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Specialty Desserts

Mint Chocolate Cheesecake

In the summer time when the weather is fine just stir up some Duncan Hines Frosting Creations with Mint Chocolate Frosting Starter, a few other cool ingredients and you've got the perfect cool down dessert.

  • Hands-On Time:
  • Total Time:
  • Servings: 8-10
  • Rating:

Ingredients

  • 1 packet of Duncan Hines® Frosting Creations™ Mint Chocolate Flavor Mix and 1 can of Frosting Creations™ Frosting Starter
  • 1 Box Jell-O No Bake Oreo Dessert
  • 3/4 cup of cold milk
  • 1 8 oz. package of cream cheese
  • 8 mint square mint cookies, finely crushed
  • 7 tablespoons of butter, melted
  • Andes Creme De Menthe Baking Chips
  • Chocolate Syrup
  • 9 " Pie Plate

Baking Instructions

  1. Pour pack of Duncan Hines® Frosting Creations™ Mint Chocolate Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended; set aside.
  2. In a small bowl, mix together melted butter, crushed mint cookies and crust mix from package ingredients.
  3. Spray cooking spray on bottom of pie plate lightly with cooking spray.
  4. Pat lightly into bottom and up sides of pie plate. Set aside.
  5. In a medium bowl, beat cream cheese until softened. Add Duncan HInes Frosting Creations Mint Chocolate Frosting, blend together. Add Filling Packet and 3/4 cup of milk and mix thoroughly. Pour mixture into prepared pie plate. Top with Andes Creme De Menthe Baking Chips and chocolate syrup.
  6. Place in freezer for a minimum of four hours.
  7. Slicing:
  8. To slice frozen desserts dip knife in hot water, carefully shake off excess water, and slice. It makes for more even slices and less mess.

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Tips

Baking with Molasses

Baking with Molasses

When I make Molasses cookies I spray the measuring cup with PAM so that when I pour out the molasses it all slides out and none of it sticks to the measuring cup.


dark cake dusting

dark cake dusting

When a recipe I'm making is chocolate and the recipe tellsme to 'grease and dust lightly with flour', I substitute the flour for cocoa poweder(lightly) and dump out the extra by tapping the sides of the pan once I have dusted the pan. It looks distastful to me to see 'white' flour' on the outside of my chocolate cake. This tip makes it beautiful and a little extra cocoa never hurts' anything ! My family and I have been doing thiss for years and the cake comes out clean from the pan(which was





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