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Frozen Grasshopper Torte Recipe

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I first made this tasty torte for a ladies' meeting at our church, and it went over very well. I've made it often since then and have received many compliments from young and old alike.

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Frozen Grasshopper Torte Recipe

Prep: 25 min. + freezing

Yield: 12-16 Servings

25 25

Ingredients

4 cups crushed cream-filled chocolate cookies (about 40)
1/4 cup butter, melted
1 pint vanilla ice cream, softened
1/4 cup milk
1 jar (7 ounces) marshmallow creme
1/4 to 1/2 teaspoon peppermint extract
Few drops green food coloring
2 cups heavy whipping cream, whipped

Directions

Combine cookie crumbs and butter. Set aside 1/4 cup for garnish; press remaining crumbs onto the bottom of a 9-in. springform pan, two 9-in. pie plates or a 13-in. x 9-in. dish. Chill for 30 minutes. Spread ice cream over crust. Freeze.
Meanwhile, in a small bowl, combine milk and marshmallow creme; stir until well blended. Add extract and food coloring. Fold in whipped cream. Spoon over ice cream and sprinkle with reserved crumbs. Freeze until firm. Yield: 12-16 servings.

Lighter version: Makeover Frozen Grasshopper Torte

Nutritional Facts 1 serving (1 piece) equals 385 calories, 24 g fat (12 g saturated fat), 56 mg cholesterol, 256 mg sodium, 41 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Frozen Grasshopper Torte in Grandma's Great Desserts Cookbook , p66

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Reviewed on Mar. 12, 2013 by Wills2savemyrecipes

This was wonderful! I'm not even the biggest fan of mint desserts but will definitely make this again. I used 25 mint cream oreos and 15 regular. I took 12 of the mint creams off of the cookies and froze them on wax paper. After the whole thing was set, I took off the sides of the spingform pan and stuck on the cream circles around the outside. I put it back in the freezer for about 2 hours and it looked as good as it tasted!

Reviewed on Feb. 16, 2013 by dawnrosanne

Warning: this recipe "looks" easy, but it's really time consuming. Nevertheless, it turned out sooo good. Was a hit! I prepared it in a 9x13 pan.

Reviewed on Sep. 02, 2011 by aggieamy

I made this for a birthday, and it was a huge hit! Just don't let the ice cream soften too much, because it won't firm up. I'm going to make this for a baby shower this weekend.