This grasshopper pie is minty, cool, and creamy with a chocolate cookie crust. It's easy to make with marshmallow fluff instead of gelatin and has a festive color.
Ingredients
- 25 chocolates sandwich cookies
- 0.5 cups butter , melted
- 2 cups marshmallow fluff
- 0.25 cups creme de menthe liqueur
- 2 cups whipping cream
Instructions
-
1
Gather all ingredients.
-
2
Crush cookies and set aside 1/4 cup of crumbs. Place remaining crumbs in a medium bowl and mix in melted butter; press mixture firmly into the bottom and sides of a 9-inch springform pan.
-
3
Mix marshmallow fluff and crème de menthe together in a large mixing bowl until smooth.
-
4
Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold into marshmallow mixture.
-
5
Pour mixture into prepared crust and sprinkle reserved cookie crumbs on top. Freeze until firm, at least 2 hours. Remove from freezer 20 minutes before serving to soften slightly.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Best Seafood Boil
This seafood boil is loaded with crab, shrimp, and clams, and has to be the absolute best way to enjoy seafood. The lemon, thyme, and Old Bay seasoning really make the boil. The potatoes, corn, and sausage are mouthwatering for anyone who is not a big seafood lover. Enjoy in the summer or at Christmas when you have time to relax with friends and family!
Perfectly Dry Roasted Chickpeas
Roasting these without oil or salts first lets them crisp up perfectly. Letting them cool in the oven is crucial to the crunch factor. Season with a teaspoon of your favourite flavours: combine sea salt with pepper, garlic powder, chili powder, chipotle, cayenne pepper, curry powder, lemon pepper, or anything you like.
Roasted-Vegetable Stock
This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock.