1 (13 ounce) package brownie mix
1 tablespoon hot water
1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow crème
6 ounces small soft chocolate covered mints
1 tablespoon instant coffee powder
1 cup whipping cream, whipped
Prepare brownie mix according to package directions and bake in a greased 9 inch round cake pan. Set aside to cool. In a large bowl, dissolve the coffee powder in the water. Add the cream cheese and beat with an electric mixer until smooth. Blend in marshmallow crème. Melt mints by placing them in a microwave-safe bowl and heat at high for 1 1/2 to 2 minutes; stir until smooth. Or, place mints in small saucepan and stir over low heat until melted. Stir melted mints into the cream cheese mixture. Fold in the whipped cream and spread into the cooled crust. Loosely cover, place into the refrigerator and chill for several hours before serving.
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