Frozen Grasshopper Food

FROZEN GRASSHOPPER

Steps:

• Mix all three ingredients except mint leaves together in a blender and blend until drink has the consistency of a good milk shake.
• Garnish with mint leaves.

FROZEN GRASSHOPPER SQUARES

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides. Crush 20 cookies; sprinkle onto bottom of prepared pan.
• Spread ice cream over crumbs in pan; top with COOL WHIP and grated chocolate.
• Freeze 3 hours. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Use foil handles to lift dessert from pan before cutting into squares. Cut remaining cookies in half; use to garnish dessert squares.

GRASSHOPPER PIE

Steps:

• Throw the cookies and melted butter into a food processor and pulverize. (Or, if you have some aggression or energy to expend, you can crush them in a large resealable plastic bag using a rolling pin!) Set a small handful of crumbs aside to sprinkle over the finished pie. Pour the rest into a pie pan and press into the bottom and up the sides of the pan. Set aside.
• Heat the marshmallow and half-and-half in a saucepan over low heat, stirring constantly. As soon as it's all melted and combined, place the saucepan in a bowl of ice to cool down quickly. (Stirring occasionally will hasten this process.) Once cool, add the creme de menthe and creme de cacao. Taste and add more creme de menthe if needed. Add the green food coloring if using.
• In a mixing bowl, beat the cream until stiff. Pour the cold marshmallow mixture into the whipped cream and fold together gently. Pour the filling into the chocolate crust. Sprinkle over the reserved cookie crumbs.
• Freeze until very firm, about 2 hours. Remove from the freezer 10 minutes or so before you want to slice and serve.

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.

ICE CREAM GRASSHOPPER PIE

Steps:

• Beat together ice cream, sherbet, creme de menthe and cream de cacao.
• Fold in whip cream.
• Freeze mixture until it mounds when dropped and holds its shape.
• CRUST: Combine cookie crumbs and butter.
• Press over bottom and sides of a deep dish pie pan; Chill.
• Then spoon filling into pie shell and freeze 3 hours, or until completely frozen.

FROZEN GRASSHOPPER TORTE

Steps:

• Combine cookies crumbs and butter. Reserve 1/4 cup; press remaining crumbs.
• into the bottom of a 9 inches springform pan, 2 pie plates or a 9 x 13 pan.
• Chill for 30 minute Spread ice cream over crust. Freeze. In a small bowl,.
• combine milk and marshmallow cream, stir until well blended. Add extract.
• and food coloring. Fold in whipped cream, spoon over ice cream. Top with.
• reserved crumbs. Freeze until firm.

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.

FROZEN GRASSHOPPER PIE

Steps:

• Beat marshmallow creme and 2 cups of the whipped topping in large bowl with wire whisk until well blended. Add mint extract and food coloring; mix well. Gently stir in chopped wafers.
• Spoon into pie crust.
• Freeze at least 4 hours or until firm. (Pie will be firm, but not frozen solid.) Top with remaining whipped topping just before serving. Store leftover pie in freezer.

FROZEN GRASSHOPPER SQUARES

Steps:

• LINE 13x9-inch pan with foil, with ends of foil extending over sides. Crush 20 cookies; sprinkle crumbs onto bottom of prepared pan.
• SPREAD ice cream evenly over crumbs in pan; top with COOL WHIP and grated chocolate.
• FREEZE 3 hours. Remove from freezer 15 minute before serving. Let stand at room temperature to soften slightly. Lift dessert from pan with foil handles; cut into 16 squares. Cut remaining cookies in half; place 1 on each square.

GRASSHOPPER DRINK

Steps:

• Combine ingredients in Blender glass. Process on HI until smooth. Enjoy!