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Easy Grasshopper Pie

Easy Grasshopper Pie recipe
photo by:kraft
A silky whipped filling spiked with creme de menthe and cacao liqueur tops a yummy chocolate crumb crust in this impressive, but easy, grasshopper pie.
15 min
4 hr 45 min
8 servings
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What You Need

cup  boiling water
pkg.  (3 oz.) JELL-O Lime Flavor Gelatin
cup  cold water
Tbsp.  green creme de menthe
Tbsp.  white creme de cacao liqueur
cups  thawed COOL WHIP Whipped Topping
 OREO Pie Crust (6 oz.)
oz.  BAKER'S Semi-Sweet Chocolate, made into curls

Make It

ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water and liqueurs. Refrigerate 1-1/2 hours or until slightly thickened. Gently stir in COOL WHIP.

SPOON into pie crust.

REFRIGERATE 3 hours or until firm. Top with chocolate curls just before serving.

Kraft Kitchens Tips

Prepare using COOL WHIP LITE Whipped Topping.
Substitute 1/4 cup milk for the creme de menthe and creme de cacao liqueurs.
How to Make Chocolate Curls
Warm chocolate slightly by heating it in the microwave for a few seconds until you can just smudge the chocolate with your thumb. Hold the chocolate steadily between your thumb and fingers of one hand and draw a vegetable peeler slowly over flat bottom of chocolate piece. Allow a thin layer of chocolate to curl as it is peeled off the bottom. This will make long delicate curls. To make short curls, use the same technique on the narrow sides of the chocolate piece. To arrange curls on a dessert, use a toothpick to lift them into place.
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