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No-Bake Frozen Mint Tart

No-Bake Frozen Mint Tart


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Do the flavors of chocolate and mint get you all cool and crazy? Then you're going to love this easy, no-bake mint frozen tart. The perfect dessert for summer nights!MORE+LESS-

Updated October 13, 2014

3

cups Cocoa Puffs™ Cereal, crushed

1

stick (1/2 cup) butter, melted

2

cups vanilla ice cream, slightly melted

1

cup mini chocolate chips (more for garnish, if desired)

1

tsp Betty Crocker™ green gel food color

1/2

cup chocolate ice cream syrup

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  • 1

    In a large bowl, stir together the crushed Cocoa Puffs, melted butter, and sugar until well mixed. Press into a pie or tart pan.

  • 2

    In a large bowl, stir together the whipped topping, slightly melted ice cream, peppermint extract, chocolate chips, and green food coloring.

  • 3

    Smooth the whipped cream mixture over the Cocoa Puffs crust.

  • 4

    Transfer tart to freezer. Allow to freeze completely, about 2-4 hours.

  • 5

    Remove from freezer, slice into pieces, drizzle with chocolate syrup, and garnish with crushed Cocoa Puffs and mini chocolate chips, if desired.

No nutrition information available for this recipe

More About This Recipe

  • You’ll be cuckoo for this Cocoa Puffs-based grasshopper pie this summer. Give it a try!

    Cocoa Puffs! Cocoa Puffs! What better crust than crunchy chocolate from Cocoa Puffs!

    Start this recipe off on a sweet note by crushing everyone's fave chocolate cereal, then mixing it together with sugar and a bit of melted butter.

    Press the Cocoa Puffs crust into the bottom of a tart pan. I have a circular tart pan, but you can use a rectangle, 9x9 baking dish or regular pie pan. We's flexible all up in here.

    In a large bowl, combine whipped topping and some melty vanilla ice cream. Then toss in mint extract. About a teaspoon. Or, if you're feeling feisty (and planning a grown-up party menu where tots won't be sneaking a bite of dessert), tip a good bit of Crème de Menthe into your mixture, take a swig yourself, and call it a day.

    Give your mixture a good green tint with Betty Crocker gel food coloring. This is the neon green, which I happen to adore for sheer minty fresh color.

    Chocolate chips, baby. Lots of them. Lots of little ones. You just gotta go with mini chips to make this recipe super rad.

    Now dollop that whippy mint mixture right over your crust. Smooth it, then stick it all in the freezer.

    Once the mixture is frozen (it'll take a good 2-3 hours), pop the tart out of the freezer and prepare your forks and lips.

    So simple. So splendid. The only thing we need now?

    A good and happy drizzle of chocolate. If you like a little over-the-top decadence, sprinkle some extra chocolate chips and crushed Cocoa Puffs over your final slices.

    Then….dig in, darlin'. You did it!

    Brooke blogs at Cheeky Kitchen where she shares fun family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!

    What dessert do you like best in the summer?



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