Taste of Home
Frozen Grasshopper Torte
TOTAL TIME: Prep: 25 min. + freezing
YIELD: 12 servings.
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
Ingredients
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4 cups crushed Oreo cookies (about 40 cookies)
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1/4 cup butter, melted
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1 pint (2 cups) vanilla ice cream, softened if necessary
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2 cups heavy whipping cream
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1 jar (7 ounces) marshmallow creme
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1/4 cup 2% milk
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1/4 to 1/2 teaspoon peppermint extract
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3 drops green food coloring, optional
Directions
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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.
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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.
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3.
Spread over ice cream. Sprinkle with reserved cookie mixture. Freeze, covered, until firm.
Nutrition Facts
1 piece: 385 calories, 24g fat (12g saturated fat), 56mg cholesterol, 256mg sodium, 41g carbohydrate (26g sugars, 2g fiber), 3g protein.
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