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
Frozen Grasshopper Torte
Frozen Grasshopper Torte
Prep Time
25 min
Yield
12 servings
Ingredients
- 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
Directions
- 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.
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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