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Ingredients
- Pint of Heavy Whipping Cream
- 3/4 Cup of peppermints crushed in a processer.
- 1/4 cup of chopped walnuts
- 1 cup of miniature marshmallows.
- Oreo Cookies
Directions
- Put bowl in freezer for 15 mins to get cold before whipping the whipping cream
- as bowl is chilling put peppermints into food process and blend into a powder a few chunks are fine.
- After whipping the whipping cream to stiff peaks add the peppermints and walnuts and fold together with the miniature marshmallows put into the freezer for a couple hours or more.
- Blend Oreos in the food processer and make them into fine crumbs.
- Take the mixture out of the freezer and make sure it is firm. Take spoonfuls about the size of golf balls and drop in the cookie crumbs to completely cover. Place on a waxed paper covered cookie sheet and put back into the freezer for about 20 mins.
- As soon as they firm enough you can put into a large Ziploc bag. If you do this before they are frozen they will stick together.
- ENJOY my family loves mud balls
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 314g | |
| Calories 1081 | |
| Calories from Fat 854 | 79% |
| Total Fat 97.59g | 122% |
| Saturated Fat 56.14g | 225% |
| Trans Fat 0.0g | |
| Cholesterol 329mg | 110% |
| Sodium 135mg | 6% |
| Potassium 307mg | 9% |
| Total Carbs 50.89g | 14% |
| Dietary Fiber 1.9g | 6% |
| Sugars 29.39g | 20% |
| Protein 8.26g | 13% |
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