Tuesday, September 6, 2011

Grasshopper Pie

 

This recipe comes from the book "Classic Southern Desserts" by the editors of Southern Living.


Grasshopper Pie


30 cream-filled chocolate sandwich cookies
1/3 cup butter, melted
1/2 gallon mint chocolate chip ice cream, softened
1 (8 oz.) container frozen whipped topping, thawed
1/2 cup sifted powdered sugar
1/2 tsp. vanilla extract


1. Process cookies in a food processor or blender until ground; add butter, and process until blended. Reserve 1/2 cup crumb mixture. Firmly press remaining crumb mixture in an ungreased 13x9 inch pan. Chill 30 minutes.


2. Spoon ice cream over crust; cover and freeze 1 hour. Stir together whipped topping, powdered sugar, and vanilla; spread over ice cream layer. Sprinkle remaining 1/2 cup crumb mixture over whipped topping mixture. Cover and freeze at least 8 hours.

Text and photos by Phillip Oliver, Dirt Therapy

5 comments:

  1. Your new layout is a nice change. I hope you are getting rain. Tulsa has suffered a terrible siege of heat and drought. We have escaped to Chicago to visit family and toured the Cantigny Gardens. If you ever have the chance to visit you will love them.

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  2. Needs a few grasshopper wings to complete the decoration on top!

    Looks tasty.

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  3. My kids would LOVE this. The Wicked Plants CD is very informative and bits are a little scary! At first I wanted to run outside with gloves to my armpits and yank most of my plants out....have reconsidered though, :)

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  4. Yum, a very good classic southern recipe.

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  5. Phillip, you are killing me over here. I'm trying to diet, and have already lost 13 pounds! First it was the lemon pound cake, now grasshopper pie. They both looks so delish!

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