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

Frozen Grasshopper Torte Recipe

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4.5 7
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I first made this minty cool torte for a ladies' meeting at our church. I’m still making it, and the compliments keep coming. —Elma Penner, Oak Bluff, Manitoba
TOTAL TIME: Prep: 25 min. + freezing
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + freezing
MAKES: 12 servings

Ingredients

  • 4 cups crushed Oreo cookies (about 40 cookies)
  • 1/4 cup butter, melted
  • 1 pint (2 cups) vanilla ice cream, softened if necessary
  • 2 cups heavy whipping cream
  • 1 jar (7 ounces) marshmallow creme
  • 1/4 cup 2% milk
  • 1/4 to 1/2 teaspoon peppermint extract
  • 3 drops green food coloring, optional

Nutritional Facts

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. In a large bowl, combine crushed cookies and melted butter; toss until coated. Reserve 1/4 cup mixture for topping. Press remaining mixture onto bottom of a 9-in. springform pan or 13x9-in. dish. Freeze 10 minutes. Spread ice cream over crust. Freeze, covered, until firm.
  2. In a bowl, beat cream until soft peaks form. In a large bowl, mix marshmallow creme, milk, extract and, if desired, food coloring until blended. Fold in whipped cream.
  3. Spread over ice cream. Sprinkle with reserved cookie mixture. Freeze, covered, until firm. Yield: 12 servings.
Originally published as Frozen Grasshopper Torte in Grandma's Great Desserts Cookbook 1992, p66

Nutritional Facts

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

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 13, 2015

"very tasty and not too complicated"

MY REVIEW
Reviewed Jan. 13, 2015

"Great recipe. The crust will seem like it's lacking butter, but that's intentional because once it's frozen, too much butter makes it difficult to cut."

MY REVIEW
Reviewed Dec. 3, 2014

"I halved the cookie crust, used very good ice cream, did the nezt layer as said and smashed a candy cane for the garnish, Christmas time so pretty. It was lovely. One thing l,love about this recipe is it's delicious and you can make ahead and have ready. Oh l made it in my new TOH springform pan, love it too. A winner. Janet"

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!"

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