Sunday, May 26, 2013

frozen grasshopper dessert


This dessert is perfect for a hot day. It is a minty mix of cream cheese, marshmallow cream, and whipped cream with a crunchy Oreo crust!

1 cup chocolate cookie crumbs (about half a package of Oreos, without the cream, crushed)
2 Tablespoons sugar
3 Tablespoons butter, melted
1 package cream cheese (8 ounces) cubed and softened
1 teaspoon vanilla extract
1 teaspoon peppermint extract (or mint extract)
3 Tablespoons milk
1 1/8 cup marshmallow cream (5.25 ounces from a 7 ounce jar)
¾ cup whipping cream


Line an 8x8 inch pan with foil, folding the edges over the sides of the pan. Spray with cooking spray. In a bowl, mix cookie crumbs, sugar, and butter. Press evenly into the pan.

In a large bowl, beat cream cheese, vanilla extract, mint extract, and milk with an electric mixer on medium speed until smooth. Next, add marshmallow cream, and beat until well-mixed. Refrigerate for 45 minutes.

In a chilled, large bowl, beat whipping cream with the mixer on high speed until stiff peaks form. Fold the whipped cream into the cream cheese/marshmallow mixture until blended. Add a few drops of green food coloring if you want the dessert to be green instead of white. Pour over the crust. Freeze at least four hours before serving.

Remove from the pan, lifting up the foil to help. Let it sit for a few minutes in room temperature before cutting.

Optional: garnish with a dollop of whipped cream or mint candies.

Keep remaining dessert tightly-covered in the freezer.

1 comment:

  1. YUM!! That recipe looks YUMMY!! Thanks for sharing Rachel! :)



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