Peppermint Ice Cream:
Stir together Ice Cream (reserve pint container), extract, and 1/2 cup crushed Candy in a bowl until combined. Transfer mixture to pint container and freeze until just firm enough to scoop, about 1 hour.
Mix VOX Raspberry, Dekuyper Raspberry Schnapps, Dekuyper Raspberry Pucker, and a splash of 7-Up in a shaker half-filled with ice.
Shake and strain into martini or highball glass. Garnish with raspberries and a green ribbon tied in a bow around the glass stem. (Optional)
Line an 8" square baking pan with foil.
Combine the sugar, milk, butter, and salt in a saucepan and bring to a full boil while stirring. Boil for 4-5 minutes. Stir in marshmallows, chocolate, nuts, and vanilla. Stir for one minute or until the marshmallows and chocolate are melted. Pour the mixture into the prepared baking pan and refrigerate for 2 hours until firm. Lift the fudge from the pan using the foil. Remove the foil and cut into 1" pieces.
MIX Cream Cheese and 3 Cups Cookie Crumbs until well blended.
SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet.
SPRINKLE with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm.
How to Melt Chocolate:
Place unwrapped chocolate squares in microwaveable bowl. Microwave on HIGH 2-1/2 min. or until
chocolate is completely melted, stirring every 30 sec.
Laura’s Quick Tip: For variation on accompaniments, use French’s new GOURMAYO flavored, low-calorie mayonnaise or any of Regina Wine Vinegar’s tasty vinegars. There are three flavors of the new GOURMAYO: Sun Dried Tomato, Wasabi Horseradish and Chipotle Chili. For more information and recipe ideas using French’s GourMayo, visit http://www.frenchsfoods.com/gourmayo/index.asp.