5 Easy St. Patrick's Day Dessert Recipes
These 5 easy St. Patrick’s Day dessert recipes give you simple options for your holiday menu. From pie and cheesecake to cookies and gelatin, there are dessert recipe ideas here sure to make your St. Patrick’s Day celebration a huge success.
Chocolate Mint Pie
- 2.5 cups chocolate sandwich cookies, (remove cream), crushed
- ¼ cup butter, melted
- 1 quart mint chocolate chip ice cream
- 4 tablespoons crème de menthe
- 3 egg whites
- ¼ teaspoon cream of tartar
- 1/3 cup sugar
- 2 teaspoons crème de menthe
- Combine 1.5 cups cookie crumbs with one-quarter cup of melted butter. Press mixture into a 9-inch pie pan.
- Spread half mint chocolate chip ice cream in pie pan. Drizzle ice cream with 2 tablespoons of crème de menthe and sprinkle one-half cup crushed cookie crumbs.
- Repeat with another layer office cream, crème de menthe and cookie crumbs. Freeze until firm.
- In a separate bowl, beat egg whites until foamy; add cream of tartar and beat until stiff. Fold in sugar slowly, followed by 2 teaspoons of crème de menthe.
- Spread meringue over pie, sealing the edges. Freeze for 24 hours.
Lucky Mint Cheesecake
- 1/3 cup semi-sweet chocolate chips
- 14 oz can sweetened condensed milk
- 1 teaspoon vanilla
- 11 oz softened cream cheese
- ½ teaspoon mint extract
- Green food coloring
- 1 egg
- ready-made chocolate cookie crumb pie shell
- Preheat oven to 350 degrees.
- Combine chocolate chips, one-third cup sweetened condensed milk and vanilla. Heat; stir until chocolate is melted.
- Spread mixture on bottom of pie shell.
- Beat cream cheese until smooth; add rest of the condensed milk, mint extract and several drops green food coloring. Add egg and continue to mix until well blended.
- Place the pie crust on a baking sheet and set on oven rack. Pour cream cheese mix into pie crust. Bake for 25 minutes; chill for three hours.
St. Patty’s Day Mud Balls
- 18 ¼ oz box chocolate cake mix
- 2 cups chocolate milk
- ½ cup vegetable oil
- 3 large eggs
- 16 oz jar frosting, chocolate or white
- Green candy sprinkles
- Heat the oven to 350 degrees; spray a 9 by 13 inch pan with cooking spray.
- Combine cake mix, 1 1/2 cups chocolate milk, 1/2 cup vegetable oil and eggs. Mix for 2 minutes. Pour batter into pan; bake 35 minutes. Cool completely
- Frost cake. Drag a fork across the top to make the cake crumbly.
- Pour one-half cup chocolate milk over cake; stir to make doughy substance. Using a 2-inch ice cream scoop, drop rounded balls of dough onto sheets of wax paper-lined trays. Refrigerate for 1 hour.
- Roll each ball of dough into firm balls; roll in green candy sprinkles. Place each ball in a paper baking cup. Refrigerate until ready to serve.
Prepare Potato Chip Cookies
- 1 cup butter
- 1 cup powdered sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 ½ cups flour
- ¾ cup crushed potato chips
- ½ cup pecans, finely crushed
- Preheat oven to 350 degrees; cream butter and sugar. Add egg yolks and vanilla.
- Gradually add flour, then potato chips and pecans.
- Drop by tablespoonfuls onto nonstick baking sheet; use tines of a fork to press crisscrosses in each cookie. Bake for 12 minutes. Cool on a wire rack.
St. Patrick’s Pot of Gold
- 3 oz lemon-flavored gelatin
- 1 cup boiling water
- 1 cup cold water
- 6 limes
- ½ cup whipped cream topping
- 1/8 cup sugar
- Line an 8-inch square baking dish with wax paper letting several inches hang over on each side.
- In a medium bowl, combine gelatin with boiling water; stir to dissolve. Add cold water and pour mixture into baking pan. Refrigerate for 4 hours or until firm.
- Remove the gelatin; slice into 1-inch cubes.
- Remove top quarter of 6 limes. Without cutting fruit, remove a thin layer of peel from the bottom of each to help them stand better. Use a small knife to loosen the rind from the fruit and scoop the lime pulp out of the shell.
- Place a pinch of sugar and 1 teaspoon of whipped cream in the bottom of each lime shell. Fill with gelatin cubes.