This recipe has been a staple in my house for years. Whenever anyone new tastes it, they want the recipe. It's light and tasty and best of all, does not require turning on the oven. In fact I'm making it today. The only complaint, not enough chocolate syrup. We just leave the chocolate out on the table so people can add their own.
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
More From Cooking Light
Amount per serving
- Calories: 234
- Calories from fat: 17%
- Fat: 4.4g
- Saturated fat: 2.2g
- Monounsaturated fat: 1.1g
- Polyunsaturated fat: 0.3g
- Protein: 2.4g
- Carbohydrate: 40.6g
- Fiber: 0.9g
- Cholesterol: 9mg
- Iron: 0.4mg
- Sodium: 139mg
- Calcium: 54mg
- 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
- 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.
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