Makeover Frozen Grasshopper Torte Recipes

FROZEN MOCHA TORTE

Steps:

• In a small bowl, combine the wafer crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside., In a large bowl, beat the cream cheese, milk and chocolate syrup until smooth. Dissolve coffee granules in hot water; add to cream cheese mixture. Fold in whipped cream. Pour over crust. Cover and freeze for 8 hours or overnight. , Remove from the freezer 10-15 minutes before serving. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with coffee beans if desired.

GRASSHOPPER TORTE

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.

FROZEN GRASSHOPPER TORTE

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.

GRASSHOPPER CREAM CHEESE TORTE

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.

SIMPLE GRASSHOPPER TORTE

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.