Grasshopper Cream Cheese Torte |
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Prep Time: 40 Minutes Cook Time: 240 Minutes |
Ready In: 280 Minutes Servings: 12 |
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A very elegant dessert to serve anytime of the year. I guarantee you won't have any leftover! Cook time includes freezer time. Ingredients:
1/4 cup butter, melted |
1 tablespoon sugar |
1 1/3 cups oreo cookie crumbs |
1 (1/4 ounce) envelope unflavored gelatin |
1/2 cup water |
3/4 cup sugar |
1 (8 ounce) package cream cheese, softened |
1/3 cup green creme de menthe |
1 (1 pint) container cool whip |
Directions:
1. Combine butter, crumbs, and the 1 tablespoons sugar.
2. Press 2/3 cup of the crumbs on the bottom of a 9-inch springform pan.
3. Chill.
4. Sprinkle gelatin over the water in a small saucepan and let stand 5 minutes to soften.
5. Stir over very low heat until gelatin is dissolved.
6. Let cool to room temperature.
7. Beat cream cheese with remaining 3/4 cup sugar in a small bowl with an electric mixer until smooth.
8. Gradually beat in gelatin mixture.
9. Stir in creme de menthe.
10. Reserve 1/2 cup Cool Whip for garnish; fold remainder into cream cheese mixture until no streaks of white remain.
11. Pour half the filling into the crumb-lined pan.
12. Reserve 2 tablespoons crumbs for the garnish and top evenly with the remaining crumbs.
13. Pour remaining filling over the top.
14. Garnish with remaining crumbs and rosettes of Cool Whip.
15. Freeze until firm.
16. (I freeze this over night).
17. Remove the sides of the springform pan and allow at least 10 minutes out of the freezer before attempting to cut this.
18. You may also use Andes Candies mints cut diagonally, inserted cut side down, into each rosette.
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