Using the microwave will keep the kitchen cool during the summer.
- 32 large marshmallows
- 1 cup canned milk
- 3/4 tsp. mint extract
- 3 drops green food colouring
- 2 cups whipped cream or prepared dessert topping
- 1 3/4 cups crushed sandwich cookies
- 2 tsp. melted butter
Microwave the marshmallows and milk in the microwave for three
minutes, or until everything melts together. Stir the mixture
until it is smooth, then allow to cool to room temperature.
Once cooled, add the extract and food colouring, then fold in
the whipped cream.
In a small bowl mix the cookie crumbs and melted butter together.
Remember to reserve 1/4 cup of the crumbs to garnish the dish.
Place the crumb mixture in the bottom of a 9 inch greased pan,
then pour in the marshmallow mixture. Sprinkle the remaining crumbs
on top of the dessert.
Put the dessert in the fridge to cool for around four hours,
Souris' Thelma McDonald likes to cool things down during the summer.
Not only does her recipe feature the cool taste of mint, she uses the microwave
to keep the kitchen cool too.