Miss Melanies Mint Julep Mist

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Miss Melanies Mint Julep Mist Ingredients

NORMA WRENN	1/2 Jar red raspberry smuckers
FOR CRUST	Warm water
1 Sleeve thin mints girl scout	FUDGE SAUCE
1/4 c Squeeze butter	8 Squares unsweetened baking
FOR FILLING	1 1/2 c Water
14 oz Can sweetened condensed milk	2 c Sugar
1/2 c Lemon juice	1/2 ts Salt
4 oz Carton whipped topping	1/4 c Butter
4 Egg yolks	1 ts Vanilla
RASPBERRY TOPPING

Instructions for Miss Melanies Mint Julep Mist

Pulverize cookies in food processor. Mix butter with crumbs and press firmly into pan. Chill. Add lemon juice to sweetened condensed milk and fold in on low speed with mixer. Fold in whipped topping and eggs; beat well. Pour into chilled crust. Thin raspberry with warm water and drizzle over dessert. In medium saucepan over low heat, combine chocolate and water, stirring constantly until chocolate is melted and mixture is smooth. Add sugar and salt and cook until sugar is dissolved and mixture slightly thickens. Add butter and stir until melted. Remove from heat and add vanilla. Makes about one quart. Drizzle fudge over dessert. Source: Abilene Reporter-News, Miz Scarlets Garden Posted to MC-Recipe Digest by "M. Hicks" on Feb 13, 1998

Main Ingredient: Cuisine: Uncategorized

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