80 menthe grasshopper Recipes

butter, eggs, milk, sweet baking chocolate, chopped, all-purpose flour, baking soda, baking powder, salt, sugar, green creme de menthe or 3 tbsp white creme de menthe, vanilla, milk chocolate hershey chocolate kiss, cold water, unflavored gelatin, whipping cream, sugar, green creme de menthe

graham cracker crumbs, unsweetened cocoa powder, margarine, melted (i use unsalted butter), fat free cream cheese, softened, superfine sugar, low-fat milk (1%), green creme de menthe, white creme de menthe, vanilla

white cake mix, egg whites (or as called for by your cake mix), oil (or as called for by your cake mix), water, creme de menthe, creme de cacao, fudge sauce, cool whip, creme de menthe , additional

green creme de menthe, white creme de cacao, light cream, crushed ice, grated chocolate (optional) or mint sprig (optional), green creme de menthe, white creme de cacao, soymilk (make sure it s bright white in color) or 3/4 oz vanilla rice milk (make sure it s bright white in color), crushed ice, grated chocolate (make sure it s dairy-free) (optional) or mint sprig (optional)

good quality french vanilla ice cream, green creme de menthe, clear creme de cacao, cool whip

marshmallows, milk, creme de menthe, creme de cacao, whipping cream , whipped, butter or 6 tbsp margarine, melted, chocolate wafer cookies, crushed

cold milk, creme de menthe, white creme de cacao, vanilla instant pudding mix, dessert topping mix (i use dream whip), prepared chocolate crumb crusts

oreo cookie crumbs, melted butter, marshmallows, milk, whipping cream, creme de menthe, creme de cacao

chocolate wafer crumbs, unsalted butter, melted, chocolate mint chocolate chip ice cream, creme de menthe

chocolate wafer pie crust, marshmallow cream, creme de menthe, creme de cacao, whipping cream, semisweet chocolate, shaved for decoration

while grasshopper pie is most commonly known these days as a type of ice cream pie , it started off as a mint and chocolate chiffon pie based on a prohibition-era cocktail. a chiffon pie filling involves stabilizing flavored and sweetened whipped egg whites or whipped cream with gelatin. the results are light, airy, and delicate. we wanted to go retro and bring back the original chiffon version of this pie and here s what we discovered, test kitchen discoveries, use two liqueurs to flavor the filling : creme de menthe and white creme de cacao. we found no substitute that contributed a similarly intense flavor., make sure to fully hydrate the gelatin or tough bits may punctuate the otherwise silky smooth texture of the filling. once dissolved in the cream, the gelatin should be heated until it s very hot, but below a boil., beat the cream to smooth-looking stiff peaks. a chunky or grainy texture is indicative of the cream being overbeaten. for the most stable whipped cream, start beating the cream slowly, and then increase the mixer s speed once the cream is beginning to build in volume., make sure the pie is fully set before serving; otherwise the filling may ooze once sliced. six hours should be sufficient; overnight is better.

chocolate wafer crumbs, divided, butter, melted, marshmallows, heavy whipping cream, divided, clear creme de cacao, green creme de menthe

vodka, heavy cream, white creme de cacao, green creme de menthe, mint leaf for garnish

crushed chocolate wafers, melted butter, marshmallows, milk, creme de menthe, creme de cacao, whipping cream

crushed chocolate cookies with white filling, melted butter, milk, marshmallows, heavy cream , whipped, green creme de menthe, white creme de cocoa

reduced-fat cream-filled chocolate sandwich cookies (such as reduced-fat oreos), butter, melted, egg white, lightly beaten, less-fat cream cheese, softened, sugar, green creme de menthe

semisweet chocolate chips, heavy whipping cream, shortening, chopped walnuts, marshmallows, milk, salt, green creme de menthe, clear creme de cacao, heavy whipping cream , whipped, chocolate curls , optional