Grasshopper Dessert Squares

With hectic schedules, frozen desserts are the answer. This yummy chocolate-mint dessert can be made days before you need to serve it.

Ingredients

  • 21 fudge mint cookies (1 1/4 cups finely chopped)
  • 1 tablespoon butter or margarine, melted
  • 1 quart vanilla ice cream
  • 1 container (8 ounces) frozen whipped topping, thawed, divided
  • 1/4 teaspoon peppermint extract
  • 4 drops green food color (optional)
  • Additional fudge mint cookies, cut in half (optional)
  • Fresh mint leaves (optional)

Directions

  1. Preheat oven to 350°F. Finely chop cookies using Food Chopper; place in Small Batter Bowl. Add butter; mix well. Press crumb mixture onto bottom of Square Baker. Bake 8 minutes. Cool completely.

  2. Place ice cream in refrigerator for 20 minutes to soften. Chill Classic Batter Bowl in refrigerator at the same time. Place Baker with cooled crust in freezer.

  3. Scoop ice cream into chilled Batter Bowl. Stir until softened and blended; gently fold in 2 cups of the whipped topping, peppermint extract and food coloring, if desired. Spread ice cream mixture evenly over cold crust. Cover with aluminum foil; freeze 6 hours or overnight.

  4. When ready to serve, let stand at room temperature 10 minutes. Attach open star tip to Easy Accent® Decorator; fill with remaining whipped topping. Cut dessert into squares with knife dipped in warm water. Garnish each square with remaining whipped topping. Add cookie half and mint leaves, if desired.

Yield:

  • 9  servings

Nutrients per serving:

Calories 240, Total Fat 13 g, Saturated Fat 9 g, Cholesterol 30 mg, Carbohydrate 28 g, Protein 3 g, Sodium 105 mg, Fiber less than 1 g

U.S. Diabetic exchanges per serving:

1 starch, 1 fruit, 2 1/2 fat (2 carb, 2 fat)

Cook's Tips:

Mint chocolate chip ice cream can be substituted for vanilla ice cream; omit peppermint extract. Prepare as recipe directs.

When making crumb crusts for desserts, you'll find the Food Chopper is a great tool for chopping graham crackers and cookies, especially creme-filled sandwich cookies.

To garnish dessert squares, use the Crinkle Cutter to cut cookies in half. The Crinkle Cutter is a handy tool when making ice cream sundaes for a party. Cut the containers away from a 1/2-gallon block of ice cream, then cut ice cream into cubes. Toppings will stay put in the ridges made by the Crinkle Cutter.

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