Grasshopper Pie Recipe

4.5 10 11
Grasshopper Pie Recipe
Grasshopper Pie Recipe photo by Taste of Home
Publisher Photo

Grasshopper Pie Recipe

Read Reviews
4.5 10 11
Publisher Photo
I only need six ingredients to whip up this fluffy and refreshing grasshopper pie. I usually make two of the minty treats for our family, since we're never satisfied with just one slice. —LouCinda Zacharias, Spooner, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + freezing

Ingredients

  • 2 packages (3 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 15 drops green food coloring
  • 24 chocolate-covered mint cookies, divided
  • 2 cups whipped topping
  • 1 chocolate crumb crust (9 inches)

Directions

In a large mixing bowl, beat the cream cheese until fluffy. Gradually beat in milk until smooth. Beat in the food coloring. Coarsely crush 16 cookies; stir into the cream cheese mixture. Fold in whipped topping. Spoon into the crust. Cover and freeze overnight. Remove from the freezer 15 minutes before serving. Garnish with remaining cookies. Yield: 8 servings.
Test Kitchen Tip
  • Can't find the little 3 oz bricks? No problem, just cut 6 oz from an 8 oz brick. Use the leftover on a bagel or celery for a great snack.
  • Originally published as Grasshopper Pie in Quick Cooking March/April 2003, p20

    Nutritional Facts

    1 piece: 357 calories, 16g fat (11g saturated fat), 29mg cholesterol, 151mg sodium, 46g carbohydrate (38g sugars, 1g fiber), 6g protein.

    • 2 packages (3 ounces each) cream cheese, softened
    • 1 can (14 ounces) sweetened condensed milk
    • 15 drops green food coloring
    • 24 chocolate-covered mint cookies, divided
    • 2 cups whipped topping
    • 1 chocolate crumb crust (9 inches)
    1. In a large mixing bowl, beat the cream cheese until fluffy. Gradually beat in milk until smooth. Beat in the food coloring. Coarsely crush 16 cookies; stir into the cream cheese mixture. Fold in whipped topping. Spoon into the crust. Cover and freeze overnight. Remove from the freezer 15 minutes before serving. Garnish with remaining cookies. Yield: 8 servings.
    Test Kitchen Tip
  • Can't find the little 3 oz bricks? No problem, just cut 6 oz from an 8 oz brick. Use the leftover on a bagel or celery for a great snack.
  • Originally published as Grasshopper Pie in Quick Cooking March/April 2003, p20

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    Reviews forGrasshopper Pie

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    MY REVIEW
    NanZim User ID: 3929200 263800
    Reviewed Mar. 23, 2017

    "This was simple to make and very flavorful."

    MY REVIEW
    Emily User ID: 9116287 263783
    Reviewed Mar. 22, 2017

    "Mine is in the freezer right now, serving it up tomorrow! Does not require much ingredients, easy to make. No bake. With this recipe you could easily make 2 pies with it."

    MY REVIEW
    luvdemgrits User ID: 8486223 263542
    Reviewed Mar. 16, 2017

    "Great easy recipe... Adding a dash of mint extract is also good..

    [email protected]"

    MY REVIEW
    lambchopsut User ID: 6187074 263538
    Reviewed Mar. 16, 2017

    "jlrb The recipe is simple and clear- the chocolate crust mentioned in the ingredients is a purchased pie crust- needing no instructions. The recipe indicates dividing the 24 cookies (16 mixed into the cream cheese and the remainder crumbled on top of the pie)"

    MY REVIEW
    sstetzel User ID: 158954 263537
    Reviewed Mar. 16, 2017

    "Jlrb this recipe utilizes a purchased cookie crust. Feel free to substitute your own crust recipe if you prefer homemade."

    MY REVIEW
    jlrb User ID: 6381496 263520
    Reviewed Mar. 16, 2017

    "It's obvious from the picture that this is in some kind of a chocolate crumb crust. It's also obvious that the ingredient list includes more chocolate cookies that the method calls for. It seems to me that something is left out, like instructions for the crust."

    MY REVIEW
    shecooksalot User ID: 5888460 54332
    Reviewed Jul. 17, 2014

    "Really easy to make and tasted delicious!!!!!! This was the perfect cool treat on a hot day! I couldn't find a pack of 24 mint-choccolate cookies at our grocery store and instead bought a 15 cookie pack and just skipped putting the cookies on the top. I also substituted 2 cups of whipped cream for the whipped topping and it was divine!!! We will be making this again!"

    MY REVIEW
    obsessedwithfood User ID: 3724663 124674
    Reviewed May. 28, 2011

    "This was very easy to make and it tastes delicious! I only used an 8 oz container of whipped topping and I still couldn't fit the whole filling into the crust. I also used Girl Scout thin mint cookies. Would definitely make this again."

    MY REVIEW
    millsma User ID: 1315301 46613
    Reviewed Aug. 14, 2010

    "quick to make and very tasty. I crushed some extra cookies and sprinkled them on top."

    MY REVIEW
    ammertz User ID: 3763952 48882
    Reviewed Jan. 11, 2009

    "I made this for Christmas, and everyone LOVED it! The recipe actally filled TWO 9" pie pans easily."

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