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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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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


  • 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.


  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

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Reviewed Mar. 18, 2016

"This dessert was good, and everyone enjoyed it. However, I wouldn't say that it was great. I thought it needed more peppermint flavor."

Reviewed Jan. 13, 2015 Edited Nov. 28, 2015

"very tasty and not too complicated. I did the 1/2 tsp of peppermint."

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."

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"

Reviewed Aug. 28, 2013


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