ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grasshopper Pie

Prep time 12 mins
Cook time 8 mins
Chill time 8 hrs
Yield 8 servings (serving size: 1 wedge)
This refreshing dessert is ideal for St. Patrick's Day or the Christmas holidays.


  • 1 6 reduced-fat cream-filled chocolate sandwich cookies (such as reduced-fat Oreos)
  • 2 tablespoons butter, melted
  • 1 large egg white, lightly beaten
  • Cooking spray
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 3 tablespoons sugar
  • 1/3 cup green crème de menthe
  • 1 (8-ounce) container frozen reduced-calorie whipped topping, thawed

Nutrition Information

  • calories 307
  • fat 14.4 g
  • satfat 4.9 g
  • protein 4.2 g
  • carbohydrate 32.7 g
  • cholesterol 28 mg
  • iron 0.5 mg
  • sodium 110 mg
  • caloriesfromfat 43 %
  • fiber 0.0 g
  • calcium 35 mg

How to Make It

  1. Preheat oven to 375°.

  2. Place cookies in a food processor; process until finely ground. Add butter and egg white; pulse 2 or 3 times or just until combined. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 375° for 8 minutes; cool completely on a wire rack.

  3. Combine cream cheese and sugar in a large bowl; beat with a mixer at medium speed until smooth. Gradually add crème de menthe, beating well. Fold in whipped topping. Spread pie filling into prepared crust. Cover and chill at least 8 hours.

Oxmoor House Healthy Eating Collection