• 1 lb. heavy cream
  • 4-1/2 oz. whole eggs
  • 3-3/4 oz. egg yolks
  • 5 oz. granulated sugar
  • 1 tsp. mint extract
  • 3-1/2 oz. OREO Small Cookie Pieces


  1. Prepare  soufflé dishes by wrapping a 3-inch-high piece of plastic acetate around tops of each of 7 (5-oz.) straight-sided glasses to form a "collar." Set aside.
  2. Whip  cream to medium peaks. Refrigerate until ready to use.
  3. Whisk  whole eggs, egg yolks and sugar in metal mixing bowl until combined. Place bowl over simmering water bath. Whisk continuously until mixture reaches 165°F. Pour into electric mixer fitted with wire whip attachment. Whip on medium-high speed to ribbon stage. Continue whipping on low speed 1 min. Mix in mint extract.
  4. Fold  in whipped cream in three additions. Fold in OREO Pieces. Portion 4-1/4 oz. mixture into each prepared dish, smoothing tops. Freeze at least 2 hours. When ready to serve, carefully remove plastic collar from dishes.
  5. Serving Suggestion:

    Garnish with fresh mint and chocolate sauce, if desired.

    Serving Suggestion:

    Serve with Florentine Cookies with OREO (see website).


Nutritional facts are based on a single serving
Calories 450
Total fat 33g
Saturated fat 18g
Trans fat 0g
Cholesterol 320mg
Sodium 125mg
Carbohydrate 33g
Dietary fiber 0g
Sugars 27g
Protein 7g
Vitamin A 25%DV
Vitamin C 0%DV
Calcium 8%DV
Iron 6%DV
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