Chocolate Mint Pecan Pie Recipe

Ingredients

1 (9 inch) sponge cake

1 (8 ounce) can MOUNDS Sweetened Coconut Cream

1 (3 ounce) package instant MOUNDS Chocolate Chip Cookie Recipe

1 (11 ounce) can frozen pink lemonade concentrate, thawed

1 cup marshmallow creme

1 cup chopped pecans

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch square baking pans.

Beat 1 cup coconut cream and 1/3 cup chocolate chips in medium bowl. Gradually mix lemonade, marshmallow creme and pecans into coconut cream mixture.

Beat marshmallow creme, pecans and lemonade mixture in large bowl until well blended. Spread mixture into dishes. Cover or wrap top with remaining coconut cream mixture.

Bake at 375 degrees F (190 degrees C) for 60 minutes. Cool pips in pan on wire rack while garnish with lemon-lime pie filling, chocolate on top, or maraschino cherry.

Comments

Kresty e writes:

⭐ ⭐ ⭐ ⭐

Good basic recipe. I did tweek it by adding garlic powder, oregano, and basil. I've never made lasagne without cooking the noodles first. I was worried that the noodles might be tough but they were perfect.

Diisy writes:

⭐ ⭐ ⭐ ⭐ ⭐

I gilled this cuz it was awesome!! So smooth and tasty! Cooling on the rocks:).