Simple Grasshopper Torte Food

FROZEN GRASSHOPPER TORTE

Steps:

• In a large bowl, combine crushed cookies and melted butter; toss until coated. Reserve 1/4 cup mixture for topping. Press remaining mixture onto bottom of a 9-in. springform pan or 13x9-in. dish. Freeze 10 minutes. Spread ice cream over crust. Freeze, covered, until firm., In a bowl, beat cream until soft peaks form. In a large bowl, mix marshmallow creme, milk, extract and, if desired, food coloring until blended. Fold in whipped cream., Spread over ice cream. Sprinkle with reserved cookie mixture. Freeze, covered, until firm.

GRASSHOPPER CHOCOLATE TORTE LAYER CAKE

Steps:

• Prepare, bake and cool the torte according to the package directions. Once completely cooled, freeze for 30 minutes.
• Using a sharp knife, split the torte in half horizontally and return to the freezer while you make the filling.
• Beat the cream cheese, creme de menthe and creme de cacao in a medium bowl with an electric mixer on medium speed until well combined and smooth. Beat in the marshmallow creme. Beat the cream in a separate medium bowl with an electric mixer on medium speed until stiff peaks form. Fold the whipped cream into the cream cheese mixture with a spatula until completely combined.
• Spread the filling evenly on the cut side of one of the torte halves and top with the remaining torte half, cut-side down. Refrigerate to chill completely, about 4 hours.
• To serve, remove from the refrigerator 15 minutes before serving and top with the prepared ganache. Cut with a sharp knife and serve immediately.

EASY GRASSHOPPER PIE

Steps:

• In a small bowl, whisk milk and pudding mix 2 minutes. Stir in 3/4 cup whipped topping. Fold in 3/4 cup of the mint candies. Spoon into crust., Place remaining whipped topping in another bowl. Fold in extract and, if desired, food coloring. Spread over pudding mixture; top with remaining candies. Refrigerate, covered, 4 hours or until set.

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 TORTE

Steps:

• Combine crumbs and margarine.
• Reserve 1/2 cup for topping.
• Press remaining crumb mixture onto bottom of 9-inch spring form pan.
• Combine marshmallow creme, milk and creme de menthe, mixing with electric mixer or wire whisk until well blended.
• Fold in whipped cream.
• Pour over crust.
• Sprinkle with reserved crumbs.
• Freeze.
• Variation: Increase milk to 1/4 cup.
• Substitute a few drops peppermint extract and green food coloring for creme de menthe.

SIMPLE GRASSHOPPER TORTE

Steps:

• Line 8-inch round pan with plastic wrap. Beat pudding mixes, milk and extract in large bowl with whisk 2 min. Gently stir in 2-1/2 cups COOL WHIP.
• Spoon 3/4 cup pudding mixture into prepared pan; spread to within 1 inch of edge. Cover with layer of 10 wafers, top sides down, overlapping wafers as necessary to form even layer. Repeat layers 5 times; cover. Refrigerate 2 hours.
• Invert dessert onto serving plate just before serving. Remove plastic wrap. Top dessert with remaining COOL WHIP; drizzle with chocolate.

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.

CHOCOLATE GANACHE

Steps:

• Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.