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Frozen Thin Mint Grasshoper Pie

Source of Recipe


Woman's Day Magazine



List of Ingredients



• 8.81 oz dark chocolate thin mints
  
• 1 1/4 cup heavy whipping cream
  
• 6 0z ready to fill chocolate crumb crust
  
• 26 large marshmellows
  
• 1/4 cup white creme de cocao
  
• 1/3 cup creme de menthe
  
• Fresh mint
  
• Whipped cream
  






Instructions



1. Reserve 4 thin mints for garnish. Put remaning into a small sauce pan, add 2 Tbsp of cream. Stir over med-low heat for 1-2 minutes until melted and smooth. (OR microwave in glass for about 1 minute)
   
   
2. Pour into crust and place in the freeze until firm, about 30 minutes.
   
   
3. Meanwhile, out marshmellows and creme de cocao into a medium saucepan over med-low heat. Stir with whisk for 4-5 minutes until melted and smooth. Whisk in creme de menthe; place in freezer about 10 minutes.
   
   
4. Put remaning cream in large, deep bowl. Beat with mixer until stiff peaks form when beaters are lifted. Whisk cooled liqeur mixture to recombine, then fold into the cream. Pour over thin mint layer. Cover and freeze 24 hours.
   
   
5. Garnish.
   
   






Final Comments


Cake can be frozen, ungarnished, for up to a month.