Recipe - Miss Melanies Mint Julep Mist

NORMA WRENN

FOR CRUST
1 Sleeve thin mints girl scout
cookie; (18)
One fourth cup Squeeze butter

FOR FILLING
14 ounce Can sweetened condensed milk
One half cup Lemon juice
4 ounce Carton whipped topping
4 Egg yolks

RASPBERRY TOPPING
One half Jar red raspberry smuckers
simply fruit
Warm water

FUDGE SAUCE
8 Squares unsweetened baking
chocolate
1 One half cup Water
2 cup Sugar
One half teaspoon Salt
One fourth cup Butter
1 teaspoon Vanilla

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 ReporterNews, Miz Scarlet's Garden
Posted to MCRecipe Digest by "M. Hicks" nitro_ii@email.msn.com on Feb
13, 1998