Yield: 1 Servings
|16 ounces||Chocolate Syrup; can|
|2 cups||Powdered Sugar|
|¼ teaspoon||Peppermint Extract|
|5 drops||Green Food Coloring|
|3 ounces||Cream Cheese|
|1 cup||Chocolate Chips|
Oven at 350°. Mix together 1 stick margarine, 1 c. sugar, eggs, 1 tsp.
vanilla, syrup, all flour until smooth. Put in 13 x 9" greased pan. Bake for 20 minutes.
Mix together powdered sugar, milk, extracts, food coloring and cream cheese. Spread over the COOLED cake. Refrigerate until hard. OR use: 8 oz.
cream cheese (softened in microwave), 14 oz. Eagle Brand Sweetened Condensed Milk, 2 eggs, 1½ tsp. peppermint extract; green food coloring.
Beat cream cheese until smooth; add remaining ingredients. Mix well. Pour over brownie. Bake until lightly browned. Cool.
Melt chips and 6 TBS. margarine. Let cool and spread on top of dessert. OR use: ready-made chocolate frosting.
Refrigerate until just before serving. Cut into small squares to serve.
Store in refrigerator. Can freeze dessert.
Posted to JEWISH-FOOD digest by SuperSecDD@... on Sep 7, 1998, converted by MM_Buster v2.0l.