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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:


  • 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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butter receipe fudge cake

butter receipe fudge cake

I baked this for St. Pat's day it was the dryest cake I have ever made I bought it because of the moist butter fudge on the box. I will never buy this again.



When you are preparing cake pans so the batter won't stick when you go to take it out of the pans after it cools. Rub the pans with butter, then put in some flour (as much as you think you will need for two pans) then put the pans together like a tamborine, hold tight, then shake the flour around to coat both pans. You get better coverage this way and waste less flour.

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