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

Frozen Grasshopper Torte Recipe

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 servings
TOTAL TIME: Prep: 25 min. + freezing
MAKES: 12 servings

Ingredients

  • 4 cups crushed Oreo cookies (about 40 cookes)
  • 1/4 cup butter, melted
  • 1 pint 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
  • 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
   (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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