A minty green filling of whipped topping and marshmallow creme is laced with chocolate cookies in this frozen version of classic grasshopper pie.
What You Need
Original recipe yields 8 servings
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
1 tsp. mint extract
4 to 6 drops green food coloring
15 thin chocolate mint wafers, chopped (about 1/2 cup)
1 OREO Pie Crust (6 oz.)
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Let's 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.
Dessert can be a part of a balanced diet, but remember to keep tabs on portions.
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.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 55g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.