Frozen Grasshopper Pie

photo by:kraft

A minty green filling of whipped topping and marshmallow creme is laced with chocolate cookies in this frozen version of classic grasshopper pie.

time

prep:

10 min

total:

4 hr 10 min

servings

total:

8 servings

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What You Need

jar (7 oz.) JET-PUFFED Marshmallow Creme

tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided

tsp. mint extract

4 to 6

drops green food coloring

thin chocolate mint wafers, chopped (about 1/2 cup)

OREO Pie Crust (6 oz.)

Make It

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.

Kraft Kitchens Tips

Size-Wise

Dessert can be a part of a balanced diet, but remember to keep tabs on portions.

Special Extra

Garnish with fresh mint sprigs and chocolate curls just before serving. To make chocolate curls, place 1 wrapped square of BAKER'S Chocolate in microwave. Microwave on DEFROST for 1 min. to warm slightly. Or, leave wrapped chocolate in warm place, such as on top of the refrigerator or under a strong light, for several hours. Carefully pull a vegetable peeler over the smooth surfaces of the chocolate. Scrape along the bottom for long curls or the sides for short curls. Use a toothpick to lift the curls without breaking them. Refrigerate. Store in covered container in refrigerator or freezer.

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khiltz

posted:3/24/2004

a very tasty treat for warm weather!

a cook

posted:3/18/2004

I just think it sounds yummy.... and it's perfect the way it is(only I would use regular Cool Whip, NOT light.. ick)... and I plan to try it soon! ;-) (just thinking about all that sugar-y goodness....mmmmm..... )

ih8_snow

posted:3/9/2004

It was delicious, but I did'nt like the amount of trans fats in the recipe.

chloelucy

posted:3/5/2004

we loved it

a cook

posted:3/3/2004

a cook

posted:5/15/2002

MInt Perfect!!

a cook

posted:2/13/2002

Instead of stirring the mixture, which doesn't get out the lumps, I used my electic mixer which worked much better & got out all the lumps. I also used only about half of the chopped cookies because 15 just would have overwhelmed the pie. Another thing, the Oreo pie crust has too much sugar in it, so I think next time I make the recipe, I will make my own Oreo pie crust from real Oreo cookies. The basic recipe is very good & I like the fact that I didn't have to use liqueur & that it was a quick & simple recipe.