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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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I found this recipe in a Keebler coupon/recipe pamphlet from our local Weis grocery store. Posting for safe keeping since this sounds REALLY good! CHILL TIME IS INCLUDED IN THE COOKING TIME. Ingredients:
16 grasshopper cookies (keebler fudge shoppe grasshopper cookies are suggested) |
3 tablespoons hot water |
1 graham cracker pie crust (keebler ready crust is suggested) |
4 ounces cream cheese, softened |
1/3 cup sugar |
2 tablespoons milk |
1/4 teaspoon peppermint extract |
1 (8 ounce) container frozen non-dairy topping, thawed |
8 drops green food coloring |
red-hot candies (optional) |
fresh mint leaves (optional) |
Directions:
1. Crush cookies.
2. In a small bowl, combine cookies and water. Spread over bottom of crust.
3. In mixing bowl, beat cream cheese on medium speed of electric mixer until fluffy.
4. Add sugar, milk and peppermint extract; beat until combined.
5. Fold in whipped topping.
6. Divide mixture in half.
7. Stir food coloring into one half, if desired.
8. Spoon alternating dollops of white and green mixtures on top of cookie layer of the crust.
9. Refrigerate AT LEAST 2 hours or until set.
10. If desired, garnish the top of pie with holly sprigs made from cinnamon candies and mint leaves.
11. Keep refrigerated until (and after) serving.
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