Simply sandwich peppermint ice cream between chocolate-topped store-bought cream puff cookies to create this refreshing bite-size treat. Add crushed student exchangestarlight mint candies as a garnish to heighten the peppermint flavor!

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Nutritional Information

Calories    424
Total Fat    14g
Saturated Fat    6g
Cholesterol    38mg
Sodium    176mg
Total Carbohydrate    68g
Dietary Fiber    1g
Sugars    n/a
Protein    6g
Calcium    --

Ellie Miller

Serves: 6

Total Time: 2 hr 20 min

Prep Time: 20 min ac motor

Ingredients
    U.S.         Metric     Conversion chart

    1 package(s) (5 oz) cream nuskin hong kong puff–type cookies (we used Stella D’oro Anginetti)
    1 jar(s) (14.5 oz) milk-chocolate ice cream topping, warmed as label directs
    2 cup(s) peppermint ice cream

Directions

    Cut cookies in half crosswise. iaas Dip tops in topping, then, if desired, in crushed candy canes or starlight mints.
    Spoon ice cream on puff bottoms; replace tops. Place on a baking sheet and freeze at least 2 hours until ice cream is hard.
    To serve: Place profiteroles on a platteror serving plates. Serve extra topping on the side.