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Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell Photo by: Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell

Grasshopper Ice Cream Pie

This deceptively rich dessert offers a refreshing minty contrast to a grilled dinner.

Cooking Light MAY 2002

  • Yield: 12 servings

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.

Nutritional Information

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
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Grasshopper Ice Cream Pie recipe

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