Andes Recipe Contest – First Place Winner
Submitted By: Mary Lanham

Ingredients:

• 8 oz. chocolate wafer cookies, crushed
• 1/2 cup sugar
• 1/4 cup melted butter
• 2 (4.67 oz.) packages Andes Crème de Menthe Thins
• 12 oz. milk chocolate
• 1 lb. miniature marshmallows
• 1 cup whole milk
• 4 cups heavy cream
• 1 teaspoon vanilla extract
• 3 tablespoons powdered sugar

Directions:

Preheat oven to 325 degrees F. Grease bottom and sides of a 9-inch spring-form pan. Crush chocolate wafers and combine with ½ cup sugar and 1/4 cup melted butter. Press mixture into bottom of 9 inch spring-form pan. Bake for 10 minutes. Set aside to cool.

In large saucepan, combine 1 package Andes Crème de Menthe Thins, milk chocolate, miniature marshmallows and milk. Cook over medium-low heat, stirring frequently, until everything is completely melted. Remove from heat and let cool completely.

Meanwhile, chop 1/2 of the remaining package of Thins (14) into small pieces; set aside. When chocolate mixture is completely cooled, in a large mixing bowl, beat 3 cups heavy whipping cream until stiff. Fold thoroughly into cooled chocolate mixture. Evenly sprinkle half the chopped Thins on bottom of cooled chocolate crust. Pour half the chocolate mixture into spring-form pan. Then sprinkle the remaining chopped Thins evenly over the chocolate mixture and top with remaining chocolate mixture. Refrigerate overnight. When ready to serve Whip remaining cup of heavy cream slowly adding 1 teaspoon of vanilla and 3 tablespoons powdered sugar. Beat until it forms a soft peak.  Take 8 of the remaining Thins and using a vegetable peeler gently shave to make curls. Cut the remaining 6 Thins in triangular halves. Top the cake with a ring of 12 dollops and place one of the triangle of candy in each, then sprinkle with shaved curls.

Yield: 

Serves: 12