Mint-Fudge Tart

Mint-Fudge Tart
Photo by Becky Luigart-Stayner

Ingredients

  • 8 crème de menthe chocolaty mint thins (such as Andes)
  • ¼ teaspoon mint extract
  • ¼ cup fat-free chocolate sundae syrup (such as Smucker's)
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ½ cup (4 ounces) 1/3-less-fat cream cheese, softened
  • Crust:
  • + 53 more ingredients
    • 1 (14-ounce) can fat-free sweetened condensed milk
    • 1 ½ cups frozen reduced-calorie whipped topping, thawed
    • 2 tablespoons butter or stick margarine, melted
    • 1 teaspoon vanilla extract
    • Topping:
    • ½ cup (4 ounces) 1/3-less-fat cream cheese, softened
    • 1 teaspoon vanilla extract
    • Crust:
    • 8 crème de menthe chocolaty mint thins (such as Andes)
    • 1/3 cup unsweetened cocoa
    • Filling:
    • 1 large egg white
    • 32 reduced-fat chocolate wafer cookies, finely crushed
    • 1 teaspoon vanilla extract
    • 1 (14-ounce) can fat-free sweetened condensed milk
    • ½ cup (4 ounces) 1/3-less-fat cream cheese, softened
    • ½ cup (4 ounces) 1/3-less-fat cream cheese, softened
    • Filling:
    • 2 large eggs
    • Topping:
    • Filling:
    • ¼ teaspoon mint extract
    • 2 tablespoons butter or stick margarine, melted
    • 2 large eggs
    • Crust:
    • ¼ cup fat-free chocolate sundae syrup (such as Smucker's)
    • 1/3 cup unsweetened cocoa
    • 32 reduced-fat chocolate wafer cookies, finely crushed
    • ¼ cup fat-free chocolate sundae syrup (such as Smucker's)
    • ¼ teaspoon mint extract
    • 2 tablespoons butter or stick margarine, melted
    • 1/3 cup unsweetened cocoa
    • 1 large egg white
    • 2 large eggs
    • Topping:
    • 1 ½ cups frozen reduced-calorie whipped topping, thawed
    • Crust:
    • 1 ½ cups frozen reduced-calorie whipped topping, thawed
    • 8 crème de menthe chocolaty mint thins (such as Andes)
    • ¼ teaspoon mint extract
    • 2 tablespoons butter or stick margarine, melted
    • 1 large egg white
    • 8 crème de menthe chocolaty mint thins (such as Andes)
    • 1 large egg white
    • 1 ½ cups frozen reduced-calorie whipped topping, thawed
    • 2 large eggs
    • 1/3 cup unsweetened cocoa
    • Topping:
    • 32 reduced-fat chocolate wafer cookies, finely crushed
    • Filling:
    • 32 reduced-fat chocolate wafer cookies, finely crushed
    • ¼ cup fat-free chocolate sundae syrup (such as Smucker's)
    • 1 (14-ounce) can fat-free sweetened condensed milk

Preheat oven to 350°. To prepare the crust, combine the first 3 ingredients in a bowl, and toss with a fork until moist. Firmly press the mixture into the bottom of a 9-inch springform pan. To prepare filling, beat cocoa and milk at medium speed of a mixer until blended. Add cream cheese; beat we...

View full recipe at My Recipes

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