Grasshopper Torte Recipes

Steps:

• In a large bowl, combine crushed cookies and melted butter; toss until coated. Reserve 1/4 cup mixture for topping. Press remaining mixture onto bottom of a 9-in. springform pan or 13x9-in. dish. Freeze 10 minutes. Spread ice cream over crust. Freeze, covered, until firm., In a bowl, beat cream until soft peaks form. In a large bowl, mix marshmallow creme, milk, extract and, if desired, food coloring until blended. Fold in whipped cream., Spread over ice cream. Sprinkle with reserved cookie mixture. Freeze, covered, until firm.

Steps:

• Prepare, bake and cool the torte according to the package directions. Once completely cooled, freeze for 30 minutes.
• Using a sharp knife, split the torte in half horizontally and return to the freezer while you make the filling.
• Beat the cream cheese, creme de menthe and creme de cacao in a medium bowl with an electric mixer on medium speed until well combined and smooth. Beat in the marshmallow creme. Beat the cream in a separate medium bowl with an electric mixer on medium speed until stiff peaks form. Fold the whipped cream into the cream cheese mixture with a spatula until completely combined.
• Spread the filling evenly on the cut side of one of the torte halves and top with the remaining torte half, cut-side down. Refrigerate to chill completely, about 4 hours.
• To serve, remove from the refrigerator 15 minutes before serving and top with the prepared ganache. Cut with a sharp knife and serve immediately.

Steps:

• Heat oven to 350°F. In medium bowl, stir crust ingredients until well mixed. Reserve 2 tablespoons crumbs for garnish. Press remaining crumb mixture firmly and evenly against bottom and side of 9-inch glass pie plate. Bake 10 minutes. Cool on cooling rack 15 minutes.
• Meanwhile, in 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water and stir mixture until proper consistency.) Gradually stir in crème de menthe and crème de cacao.
• In chilled large bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Fold marshmallow mixture into whipped cream. Fold in food color.
• Spread filling in cooled baked crust. Sprinkle with reserved crumbs and grated chocolate. Refrigerate about 4 hours or until set. Store covered in refrigerator.

Steps:

• In a large bowl, beat the cream cheese until fluffy. Gradually beat in milk until smooth. Beat in the food coloring. Coarsely crush 16 cookies; stir into the cream cheese mixture. Fold in whipped topping. Spoon into the crust. Cover and freeze overnight. Remove from the freezer 15 minutes before serving. Garnish with remaining cookies.

Steps:

• Line 8-inch round pan with plastic wrap. Beat pudding mixes, milk and extract in large bowl with whisk 2 min. Gently stir in 2-1/2 cups COOL WHIP.
• Spoon 3/4 cup pudding mixture into prepared pan; spread to within 1 inch of edge. Cover with layer of 10 wafers, top sides down, overlapping wafers as necessary to form even layer. Repeat layers 5 times; cover. Refrigerate 2 hours.
• Invert dessert onto serving plate just before serving. Remove plastic wrap. Top dessert with remaining COOL WHIP; drizzle with chocolate.

Steps:

• Make the filling: Bring the milk to a simmer in a medium saucepan over medium heat. Whisk the granulated sugar, cornstarch, peppermint extract, egg and egg yolk in a medium heatproof bowl until smooth. Gradually whisk half of the hot milk into the sugar mixture, then return to the pan with the remaining milk. Reduce the heat to medium low and cook, whisking constantly, until the mixture boils and thickens, 2 to 3 minutes. Transfer to a bowl (strain through a fine-mesh sieve if it looks lumpy), then stir in the white chocolate and green food coloring until the chocolate melts. Press plastic wrap directly onto the surface and refrigerate until cold, at least 1 hour. Stir in the chocolate chips.
• Make the topping: Beat the heavy cream, confectioners' sugar and peppermint extract in a bowl with a mixer on medium speed until medium peaks form, 1 to 2 minutes.
• Assemble the cake: Put 1 cake layer on a platter; spread the filling on top, stopping 1/2 inch from the edge. Top with the second cake layer and press down gently. Top with the whipped cream and chocolate chips.
• Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
• Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
• Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

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:

• 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.

Steps:

• In a small bowl, whisk milk and pudding mix 2 minutes. Stir in 3/4 cup whipped topping. Fold in 3/4 cup of the mint candies. Spoon into crust., Place remaining whipped topping in another bowl. Fold in extract and, if desired, food coloring. Spread over pudding mixture; top with remaining candies. Refrigerate, covered, 4 hours or until set.

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:

• Finely chop cookies in a food chopper (or by sealing in a ziploc baggie and crushing with a rolling in or other implement); combine with butter in a mixing bowl. Press crumb mixture onto bottom of Springform Pan. Refrigerate while preparing filling. Combine marshmallow creme and milk; whisk together. Whisk in frozen yogurt until well blended. Fold in whipped topping, peppermint extract, and food coloring with a scraper. Pour over prepared crust. Cover and freeze until firm, 8 hours or overnight. Garnish with additional chopped cookies, if desired.