- 1 lb. Katharine Beecher Butter Mints
- 1 chocolate pudding cake mix
- 1 12 oz. container whipped dessert topping
- 1 quart vanilla ice cream
- Red food coloring
Mix cake per package directions; add 15 crushed butter mints to batter. Bake in two round 9-inch cake pans. Let cool. Top first layer with vanilla ice cream, spread about 1 inch thick. Crush 1 cup of Butter Mints; sprinkle over ice cream. Place second layer of cake on top. Add a few drops of food coloring to whipped dessert topping. Stir and spread over cake, frosting top and sides. Put in freezer until topping sets. Decorate cake with remaining Butter Mints. Keep in freezer until ready to serve.
Serves ten.Next Recipe