Best 4 Creme De Menthe Cream Puff Tree Recipes

CREME DE MENTHE PARFAITS

Steps:

• In parfait cups or cocktail glasses, layer creme de menthe with French vanilla ice cream. Garnish parfaits with raspberries and fresh mint leaves.

CREME DE MENTHE GRASSHOPPER PIE

Steps:

• Crush cookies and set aside 1/4 cup of crumbs. Place remaining crumbs in a medium bowl and mix in melted butter. Press mixture firmly into bottom and sides of a 9 inch springform pan.
• In a large mixing bowl, whip together marshmallow creme and creme de menthe until smooth. In a separate bowl, whip cream until soft peaks form, then fold into marshmallow mixture. Pour mixture into pan and sprinkle reserved cookie crumbs on top. Freeze at least 2 hours, until firm. Remove from freezer 20 minutes before serving to soften slightly.

CREME DE MENTHE CAKE I

Steps:

• Prepare 1 box white cake mix as directed, except substitute 3 tablespoons Creme de Menthe flavoring or liqueur, for 3 tablespoons water.
• Pour into 13x9 inch pan and bake according to package directions.
• Remove from oven and while HOT, poke holes in cake with fork. Then pour chocolate syrup over the top. Refrigerate (or freeze, if desired). After cooling, mix whipped topping with 2 tablespoons of creme de menthe and spread on cake. Keep refrigerated. Freezes great!!

CREME DE MENTHE CREAM PUFF TREE

Steps:

• In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets., Bake at 400° for 20-25 minutes or until golden brown. Remove to wire racks. Cut a small slit in the side of each puff to allow steam to escape. Cool puffs., For filling, in a large bowl, beat cream until soft peaks form. Fold in creme de menthe. Pipe about 1 tablespoon into each puff. Refrigerate for up to 2 hours., For glaze, in a small saucepan, combine butter and chocolate. Cook and stir over low heat until melted. Remove from the heat. Using a whisk, stir in the confectioners' sugar, vanilla and enough water to make desired consistency for dipping. Stir until smooth and no lumps appear. , To assemble tree: Separate puffs according to size and shape, choosing the flattest ones for the bottom layer and the smallest ones for the top. Dip the bottoms of the 21 flattest puffs into glaze. Place on a 10-in. round serving platter, in concentric circles forming a solid circle., For the second layer, dip bottoms of 15 puffs into the glaze, then position on base layer. Continue building tree, using about 11 puffs in third layer, about 6 puffs in fourth layer, about 4 puffs in fifth layer and 1 puff on top., Drizzle remaining glaze over tree, thinning with hot water if necessary., Loosely cover tree with plastic wrap and refrigerate for up to 2 hours. If desired, dust with confectioners' sugar just before serving.