Grasshopper Dessert Squares
Ingredients
21 Fudge mint cookies (1 1⁄4 cups finely chopped )
1 tablespoon Butter, melted
1 qt Vanilla Ice cream
1 container (8oz) Frozen Topping, thawed, divided
1⁄4 tsp peppermint extract
4-5 drops green food coloring (optional)
fresh mint leaves
Additional fudge mint cookies, cut in half (optional)
Preparation
1
Preheat oven to 350.
2
Finely chop cookies using Food Chopper; place in Small Batter Bowl. Add butter, mix well. Press crumb mixture onto bottom of Square Baker. Bake for 8 minutes. Cool completely
3
Place ice cream in fridge for 20 minutes to soften. Chill Classic Batter Bowl in Fridge at the same time. Place Baker with cooler crust in freezer
4
Scoop ice cream into chilled Batter Bowl. Stir until softened & blended; gently fold in 2 cups of whipped topping, peppermint extract & food coloring. Spread ice cream mixture evenly over cold crust. Cover with aluminum foil; freeze 6 hours or overnight.
5
When ready to serve, let stand at room temp 10 minutes. Attach open start tip to Easy Accent Decorator; fill with remaining whipped topping. Cut dessert into squares with knife dipped in warm water.
6
Garnish each square. Add cookie half & mint leaves, if desired
.
About
Green and minty, cold and creamy. Make a head and store in the freezer tightly covered. From The Pampered Chef. Posted on Blog: http://gratefulprayerthankfulheart.blogspot.com/2012/03/grasshopper-dessert-squares.html
Yield:
9 servings
Added:
Wednesday, March 14, 2012 - 11:00am
