Grasshopper Ice Cream Pie

Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell
This deceptively rich dessert offers a refreshing minty contrast to a grilled dinner.

Yield:

12 servings

Recipe from

Nutritional Information

Calories 234
Caloriesfromfat 17 %
Fat 4.4 g
Satfat 2.2 g
Monofat 1.1 g
Polyfat 0.3 g
Protein 2.4 g
Carbohydrate 40.6 g
Fiber 0.9 g
Cholesterol 9 mg
Iron 0.4 mg
Sodium 139 mg
Calcium 54 mg

Ingredients

1 cup chocolate wafer crumbs (about 20 cookies; such as Nabisco's Famous Chocolate Wafers)
2 tablespoons butter, melted
2 tablespoons 1% low-fat milk
1 (7-ounce) jar marshmallow creme
1/4 cup green crème de menthe
2 tablespoons white crème de cacao
1 (8-ounce) container frozen fat-free whipped topping, thawed
3 cups vanilla low-fat ice cream, softened
2 teaspoons chocolate syrup

Preparation

Combine crumbs and butter in a small bowl; stir with a fork until moist. Press into bottom of a 9-inch springform pan. Chill.

Combine milk and marshmallow creme in a microwave-safe bowl; microwave at HIGH 1 minute, stirring once. Add crème de menthe, crème de cacao, and whipped topping, stirring until blended. Spread ice cream into prepared pan; top with marshmallow mixture. Freeze at least 6 hours. Drizzle with chocolate syrup before serving.

Note:

May 2002