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Frozen Grasshopper Torte Recipe
Frozen Grasshopper Torte Recipe photo by Taste of Home

Frozen Grasshopper Torte Recipe

Read Reviews (4)
4.33 4
Publisher Photo
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.
TOTAL TIME: Prep: 25 min. + freezing
MAKES:12-16 servings
TOTAL TIME: Prep: 25 min. + freezing
MAKES: 12-16 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Frozen Grasshopper Torte in Grandma's Great Desserts Cookbook 1992, p66

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.

Reviews for Frozen Grasshopper Torte(4)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Aug. 28, 2013

Great!

MY REVIEW
Reviewed Mar. 12, 2013

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!

MY REVIEW
Reviewed Feb. 16, 2013

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.

MY REVIEW
Reviewed Sep. 2, 2011

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.

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