Here's the scoop on this frosty mini pumpkin. Made of orange sherbet and planted on cookie crumb soil, it won't provide transportation to the ball -- but it will fit the bill as a delightful dessert that's fit for royalty.
1 or 2 chocolate mint cookies
Small plastic bag
An ice cream scooper
1 1/2-inch length cut from a Cow Tail Candy or a Tootsie Roll Midgee
A mint leaf
- Finely crumble the chocolate mint cookie(s) to resemble dark soil by placing it in a small plastic bag and using a rolling pin to crush it (a great job for young helpers). Pile the cookie crumbs in the center of a small bowl or saucer.
- Place a full round scoop of orange sherbet on top of the cookie crumbs.
- To add a pumpkin stem, first use the tip of a spoon to gently hollow a shallow spot in the top of the sherbet. Insert one end of the Cow Tail or Midgee into the hollow, pressing down slightly until the candy sets in place.
- For the finishing touch, garnish the top of the pumpkin with a mint leaf, and serve. Or, if you want to prepare the dessert a little bit ahead of time, you can store it in the freezer and add the mint leaf just before serving.