Smart Choice Chocolate Mint Grasshopper Pie Recipes

GRASSHOPPER PIE

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.

GRASSHOPPER PIE

Steps:

• Place the cookies in the bowl of a food processor and process until fine.
• Drizzle in the melted butter and toss together until combined.
• Press the mixture into the bottom of a standard sized pie dish.
• Whip the cream cheese and powdered sugar together on medium speed until smooth.
• While continuing to whip, add the heavy cream in a slow, steady stream, stopping frequently to scrape the bottom and sides of the bowl with a silicone spatula.
• When all the cream has been added, turn the mixer up to high speed and whip until the mousse can hold stiff peaks (about 30 seconds).
• Fold in the peppermint extract, green food coloring, and chopped Oreos (if using).
• Transfer the filling to the prepared pie crust, and top with whipped cream and chocolate shavings.
• Whip the cream and powdered sugar together until it holds soft peaks.
• Layer the whipped cream over the mint mousse filling, and top with chocolate shavings.*

CHOCOLATE MINT GRASSHOPPER PIE

Steps:

• 1. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the chopped cookies. Spoon into the pie crust. Spread with remaining 1/2 cup whipped topping.
• 2. Melt chocolate as directed on package; drizzle over pie.
• 3. Refrigerate 2 hours or freeze until firm. If frozen, let stand about 10 min. at room temperature or in refrigerator to soften before serving. Store leftovers in refrigerator or freezer.

SMART-CHOICE CHOCOLATE-MINT GRASSHOPPER PIE

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP and chopped cookies. Pour into crust.
• Cover with remaining COOL WHIP; drizzle with melted chocolate.
• Refrigerate 2 hours or until firm.

SMART-CHOICE PEPPERMINT-CHOCOLATE PUDDING PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Spoon 1-1/2 cups pudding into crust; top with marshmallows. Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over marshmallows.
• Refrigerate 3 hrs. Meanwhile, pour chocolate into resealable plastic bag. Snip off small corner from bottom of bag; use to squeeze chocolate into 10 desired shapes on wax paper-covered baking sheet. Refrigerate until firm.
• Top pie with remaining COOL WHIP, crushed candy and chocolate shapes just before serving.

EASY GRASSHOPPER PIE

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.

CHOCOLATE MINT GRASSHOPPER PIE

Steps:

• Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the chopped cookies. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping.
• Melt chocolate as directed on package; drizzle over pie.
• Refrigerate 2 hours or more until firm. Store leftovers in refrigerator.