Frozen Grasshopper Torte Recipe
- 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
- 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.
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
"This dessert was good, and everyone enjoyed it. However, I wouldn't say that it was great. I thought it needed more peppermint flavor."
"very tasty and not too complicated. I did the 1/2 tsp of peppermint."
"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."
"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"
"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!"
"I make this every year for a fundraiser and it gets rave reviews! It's cool and minty and just plain delicious! Here is how I do it: I prepare it in a 9x13 pan, and use 1 package of mint oreos for the crust. Just smash them up--(you don't need to separate them). It makes a perfect crust. I like a definite "mint" taste so I use 1 tsp of peppermint extract (instead of 1/2 tsp). I also add 5 drops of green food coloring for a nice green color. Last up, I skip the heavy whipping cream, and just use extra creamy cool-whip instead. Voila! My tweaks make this recipe easier and it's just as delicious!"
"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."