Grasshopper Pie
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Sweet minty filling in a chocolate cookie crust.
Ingredients
  • 2½ cups finely ground chocolate sandwich cookies (about 25 cookies)
  • 4 tablespoons butter, melted
  • 1 cup milk
  • 1 3.4 ounce package French Vanilla instant pudding mix
  • 4 ounces cream cheese, softened
  • ½ teaspoon peppermint extract
  • green food coloring
  • 12 ounce container of whipped cream or whipped topping
  • Optional garnishes: creme de menthe, chocolate syrup, chocolate mint candies
Instructions
  1. Preheat oven to 375°F.
  2. In a small bowl, combine cookie crumbs and butter. Press into a 9 inch pie pan. Bake for 15 minutes. Cool to room temperature.
  3. In the cup you measure your milk in, stir the pudding mix into the milk.
  4. In a large bowl, using a hand mixer, beat the cream cheese until smooth and creamy. Add pudding mixture and peppermint extract, and beat until smooth. Add a few drops of food coloring to reach your desired coloring.
  5. Using a rubber spatula, fold about two-thirds of the whipped cream into the pudding mixture. Set aside the rest for the top of your pie.
  6. Pour the pudding mixture into the cooled pie crust. Top with remaining whipped cream and garnish as desired. Freeze for at least 2 hours. Serve cold.
  7. Note: If you would rather have a softer more pudding consistency, just pop the pie into the refrigerator instead of the freezer. It's more difficult to cut and serve, but softer and equally delicious.
Recipe by Work. Cook. Eat. at https://www.workcookeat.com/grasshopper-pie/