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Grasshopper Dessert Squares Recipe

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This recipe for Grasshopper Dessert Squares is from Deb's favorites to cook ... Ron's favorites to enjoy!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
21 fudge mint cookies (1 1/4 c. finely chopped)
1 tbsp. butter or margarine, melted
1 quart vanilla ice cream
1 8-oz. Cool Whip, thawed, divided
1/4 tsp. peppermint extract
4 drops green food coloring (optional)
Additional fudge mint cookies, cut in half (optional)
Fresh mint leaves (optional)
Directions:
Directions:
1. Preheat oven to 350º. Finely chop cookies. Add butter, mix well. Press crumb mixture onto bottom of a square baker. Bake 8 minutes. Cool completely.
2. Place ice cream in refrigerator for 20 minutes to soften. Chill glass bowl in refrigerator at the same time. Place Baker with cooled crust in freezer.
3. Scoop ice cream into chilled 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. 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.
Number Of Servings:
Number Of Servings:
9

 

 

 

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