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Grasshopper Ice Cream Pie

Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell
Yield 12 servings
This deceptively rich dessert offers a refreshing minty contrast to a grilled dinner.

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

Nutrition 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

How to Make It

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

  2. 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.