Mint Cookie Frozen Grasshopper Pie Recipes

MINT COOKIE FROZEN GRASSHOPPER PIE

Steps:

• Crush 18 cookies; mix with butter. Press onto bottom and up side of 9-inch pie plate.
• Spread ice cream onto bottom of crust. Freeze 3 hours.
• Remove pie from freezer 15 min. before serving. Top with whipped topping and grated chocolate. Place 1 of the remaining cookies in center of pie. Cut remaining cookies in half; use to garnish pie.

FROZEN GRASSHOPPER PIE

Steps:

• In a small bowl, mix wafer crumbs and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate 30 minutes., Meanwhile, in a large saucepan, combine marshmallows and milk; cook and stir over medium-low heat 12-14 minutes or until smooth. Remove from heat. Cool to room temperature, stirring occasionally. Stir in liqueurs and, if desired, extract., In a large bowl, beat cream until soft peaks form; fold in marshmallow mixture. Transfer to crust. Freeze 6 hours or until firm. If desired, top with cherries and additional whipped cream just before serving.

MINT CHOCOLATE COOKIE GRASSHOPPER PIE

Steps:

• Finely crush 16 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate. Coarsely chop remaining 8 cookies; set aside.
• Beat whipped topping and marshmallow creme in large bowl with wire whisk until well blended. Gently stir in 3/4 cup of the chopped cookies. Spoon into crust. Sprinkle with remaining chopped cookies.
• Freeze at least 4 hours or until firm. (Pie will not be frozen solid.) Store leftover pie in freezer.

GRASSHOPPER PIE

Steps:

• In a large bowl, beat the cream cheese until fluffy. Gradually beat in milk until smooth. Beat in the food coloring. Coarsely crush 16 cookies; stir into the cream cheese mixture. Fold in whipped topping. Spoon into the crust. Cover and freeze overnight. Remove from the freezer 15 minutes before serving. Garnish with remaining cookies.

GRASSHOPPER PIE

Steps:

• Heat oven to 350°F. In medium bowl, stir crust ingredients until well mixed. Reserve 2 tablespoons crumbs for garnish. Press remaining crumb mixture firmly and evenly against bottom and side of 9-inch glass pie plate. Bake 10 minutes. Cool on cooling rack 15 minutes.
• Meanwhile, in 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water and stir mixture until proper consistency.) Gradually stir in crème de menthe and crème de cacao.
• In chilled large bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Fold marshmallow mixture into whipped cream. Fold in food color.
• Spread filling in cooled baked crust. Sprinkle with reserved crumbs and grated chocolate. Refrigerate about 4 hours or until set. Store covered in refrigerator.

FROZEN THIN-MINT GRASSHOPPER PIE

Steps:

• Reserve 4 thin mints for garnish.
• Put remaining 26 mints in a small saucepan; add 2 tbsp cream.
• Stir over medium-low heat 1-2 minutes until melted and smooth.
• Or microwave in a 4 cup glass measure about 1 minute.
• Pour into crumb crust and place in freezer to cool until firm, about 30 minutes.
• Melt marshmallows and milk together.
• Add liqueurs.
• Whip the remaining heavy cream until stiff peaks form.
• Add marshmallow mixture to whipped cream until blended.
• Spread on top of chocolate layer in the pie crust.
• Freeze at least 24 hours.