Frozen Grasshopper Torte Recipes

Steps:

• In a small bowl, mix wafer crumbs and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate 30 minutes., Meanwhile, in a large saucepan, combine marshmallows and milk; cook and stir over medium-low heat 12-14 minutes or until smooth. Remove from heat. Cool to room temperature, stirring occasionally. Stir in liqueurs and, if desired, extract., In a large bowl, beat cream until soft peaks form; fold in marshmallow mixture. Transfer to crust. Freeze 6 hours or until firm. If desired, top with cherries and additional whipped cream just before serving.

Steps:

• Combine cookies crumbs and butter. Reserve 1/4 cup; press remaining crumbs.
• into the bottom of a 9 inches springform pan, 2 pie plates or a 9 x 13 pan.
• Chill for 30 minute Spread ice cream over crust. Freeze. In a small bowl,.
• combine milk and marshmallow cream, stir until well blended. Add extract.
• and food coloring. Fold in whipped cream, spoon over ice cream. Top with.
• reserved crumbs. Freeze until firm.

Steps:

• Combine butter, crumbs, and the 1 tablespoons sugar.
• Press 2/3 cup of the crumbs on the bottom of a 9-inch springform pan.
• Chill.
• Sprinkle gelatin over the water in a small saucepan and let stand 5 minutes to soften.
• Stir over very low heat until gelatin is dissolved.
• Let cool to room temperature.
• Beat cream cheese with remaining 3/4 cup sugar in a small bowl with an electric mixer until smooth.
• Gradually beat in gelatin mixture.
• Stir in creme de menthe.
• Reserve 1/2 cup Cool Whip for garnish; fold remainder into cream cheese mixture until no streaks of white remain.
• Pour half the filling into the crumb-lined pan.
• Reserve 2 tablespoons crumbs for the garnish and top evenly with the remaining crumbs.
• Pour remaining filling over the top.
• Garnish with remaining crumbs and rosettes of Cool Whip.
• Freeze until firm.
• (I freeze this over night).
• Remove the sides of the springform pan and allow at least 10 minutes out of the freezer before attempting to cut this.
• You may also use Andes Candies mints cut diagonally, inserted cut side down, into each rosette.

Steps:

• Combine crumbs and margarine.
• Reserve 1/2 cup for topping.
• Press remaining crumb mixture onto bottom of 9-inch spring form pan.
• Combine marshmallow creme, milk and creme de menthe, mixing with electric mixer or wire whisk until well blended.
• Fold in whipped cream.
• Pour over crust.
• Sprinkle with reserved crumbs.
• Freeze.
• Variation: Increase milk to 1/4 cup.
• Substitute a few drops peppermint extract and green food coloring for creme de menthe.

Steps:

• Line 13x9-inch pan with foil so edges of foil extend over sides of pan; spray with cooking spray. In pan, mix cookie crumbs, sugar and butter. Press evenly in bottom of pan.
• In large bowl, beat cream cheese, crème de menthe and crème de cacao with electric mixer on medium speed until smooth. Add marshmallow creme; beat until smooth. Refrigerate about 45 minutes or until mixture mounds when dropped from a spoon.
• In chilled large bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into marshmallow mixture until blended. Pour over crust. Freeze about 4 hours or until firm.
• Remove from pan, using foil to lift. Let dessert stand at room temperature 10 minutes before cutting. Freeze any remaining dessert tightly covered.