Floral and Fudge

It's always fun when I come across a new blog that I enjoy reading.  About a month ago I started following along with Rachel at Floral and Fudge.  It turns out we have a lot in common!  First off, Rachel loves to bake (she sells her own hot fudge...how cool is that?!).  We both went to small colleges in the Chicago area, which happen to be rivals!  And, we both have a little one that we look after at home.  Anyhow, this creative mama put together a yummy treat that I CAN'T wait to try.  Mint, chocolate, Oreos, whipped cream?!  I'm in!

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I’m honored to be guest posting for Marissa today on Our Little Family Blog! I’m Rachel from Floral & Fudge. I blog about my family, desserts (mostly chocolate ones), and a little bit of fashion. My husband Steve and I have been married almost four years. We have the sweetest little boy named Nolan, and he has kept me busy every day for the past 20 months! I hail from Chicago, but we are currently enjoying small-town life while Steve finishes his PhD. Blogging has become my favorite creative outlet. And a perk is meeting wonderful people like Marissa!

This dessert is perfect for a hot day. It is a minty mix of cream cheese, marshmallow cream, and whipped cream with a crunchy Oreo crust!

Ingredients:

1 cup chocolate cookie crumbs (about half a package of Oreos, without the cream, crushed)
2 Tablespoons sugar
3 Tablespoons butter, melted
1 package cream cheese (8 ounces) cubed and softened
1 teaspoon vanilla extract
1 teaspoon peppermint extract (or mint extract)
3 Tablespoons milk
1  1/8 cup marshmallow cream (5.25 ounces from a 7 ounce jar)
¾ cup whipping cream

Directions:

Line an 8x8 inch pan with foil, folding the edges over the sides of the pan. Spray with cooking spray. In a bowl, mix cookie crumbs, sugar, and butter. Press evenly into the pan.

In a large bowl, beat cream cheese, vanilla extract, mint extract, and milk with an electric mixer on medium speed until smooth. Next, add marshmallow cream, and beat until well-mixed. Refrigerate for 45 minutes.

In a chilled, large bowl, beat whipping cream with the mixer on high speed until stiff peaks form. Fold the whipped cream into the cream cheese/marshmallow mixture until blended. Add a few drops of green food coloring if you want the dessert to be green instead of white. Pour over the crust. Freeze at least four hours before serving.

Remove from the pan, lifting up the foil to help. Let it sit for a few minutes in room temperature before cutting. Optional: garnish with a dollop of whipped cream or mint candies.

Keep remaining dessert tightly-covered in the freezer.

Thank you for letting me share this recipe on your blog, Marissa!

Come visit Floral & Fudge for more dessert recipes, and adventures of our family! Feel free to follow along!

Rachel

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Yummy!  I'm so glad that Rachel was willing to share one of her dessert creations on our blog.  Don't forget to check out more of her dessert recipes and cute family at Floral and Fudge!