Frozen Grasshopper Pie
8 servings
4h 20min Cook
Ingredient List
- 18 OREO Cookies, finely crushed
- 3 Tbsp. butter, melted
- 1 jar (7 oz.) marshmallow creme
- 1 tub (8 oz.) frozen lite whipped topping, thawed, divided
- 1 tsp. mint extract
- 6 drops green food coloring
- 15 thin chocolate mints, chopped (about 1/2 cup)
Nutritional Information
| Calories | 360 |
| Total fat | 15g |
| Saturated fat | 10g |
| Trans fat | 0g |
| Cholesterol | 10mg |
| Sodium | 150mg |
| Total Carbohydrate | 55g |
| Dietary fiber | 0g |
| Total sugars | 33g |
| Added sugars | 15g |
| Protein | 1g |
| Vitamin D | 0% DV |
| Calcium | 2% DV |
| Iron | 6% DV |
| Potassium | 2% DV |
- 1Combine cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
- 2Beat marshmallow creme and 2 cups of the whipped topping in large bowl with whisk until blended. Add mint extract and food coloring; mix well. Gently stir in chopped mints.
- 3Spoon into pie crust.
- 4Freeze 4 hours or until firm. (Pie will be firm, but not frozen solid.)
- 5Top with remaining whipped topping just before serving.