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Frozen Grasshopper Torte

 Frozen Grasshopper Torte
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
12 ServingsPrep: 25 min. + freezing


  • 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


  • 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.
  • 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.
  • Spread over ice cream. Sprinkle with reserved cookie mixture. Freeze,
  • covered, until firm. Yield: 12 servings.
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.