Best Simple Grasshopper Torte Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRASSHOPPER PIE



Grasshopper Pie image

I only need six ingredients to whip up this fluffy and refreshing grasshopper pie. I usually make two of the minty treats for our family, since we're never satisfied with just one slice. -LouCinda Zacharias, Spooner, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 6

6 ounces cream cheese, softened
1 can (14 ounces) sweetened condensed milk
15 drops green food coloring
24 chocolate-covered mint cookies, divided
2 cups whipped topping
1 chocolate crumb crust (9 inches)

Steps:

  • In a large bowl, beat the cream cheese until fluffy. Gradually beat in milk until smooth. Beat in the food coloring. Coarsely crush 16 cookies; stir into the cream cheese mixture. Fold in whipped topping. Spoon into the crust. Cover and freeze overnight. Remove from the freezer 15 minutes before serving. Garnish with remaining cookies.

Nutrition Facts : Calories 357 calories, Fat 16g fat (11g saturated fat), Cholesterol 29mg cholesterol, Sodium 151mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.

GRASSHOPPER DESSERT SQUARES



Grasshopper Dessert Squares image

Frosty freezer desserts save the day as they can be made ahead. This one combines a favorite chocolate and minty flavor.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h10m

Yield 16

Number Of Ingredients 8

1 1/2 cups Oreo chocolate creme sandwich cookies (from 15-oz package)
1/4 cup sugar
6 tablespoons butter or margarine, melted
2 packages (8 oz each) cream cheese, cubed, softened
1/3 cup green crème de menthe liqueur
1/4 cup white crème de cacao liqueur
1 1/2 jars (7 oz each) marshmallow creme (2 1/4 cups)
1 1/2 cups whipping cream

Steps:

  • Line 13x9-inch pan with foil so edges of foil extend over sides of pan; spray with cooking spray. In pan, mix cookie crumbs, sugar and butter. Press evenly in bottom of pan.
  • In large bowl, beat cream cheese, crème de menthe and crème de cacao with electric mixer on medium speed until smooth. Add marshmallow creme; beat until smooth. Refrigerate about 45 minutes or until mixture mounds when dropped from a spoon.
  • In chilled large bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into marshmallow mixture until blended. Pour over crust. Freeze about 4 hours or until firm.
  • Remove from pan, using foil to lift. Let dessert stand at room temperature 10 minutes before cutting. Freeze any remaining dessert tightly covered.

Nutrition Facts : Calories 355, Carbohydrate 26 g, Cholesterol 75 mg, Fat 5, Fiber 0 g, Protein 4 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 190 mg

GRASSHOPPER CHOCOLATE TORTE LAYER CAKE



Grasshopper Chocolate Torte Layer Cake image

Mint chocolate lovers rejoice: This recipe combines the rich decadence of a flourless chocolate torte with the creamy, fluffy mint filling of a classic grasshopper pie.

Provided by Food Network Kitchen

Categories     dessert

Time 7h45m

Yield 4 servings

Number Of Ingredients 6

One 13.2-ounce box flourless chocolate torte mix (plus required ingredients)
4 ounces cream cheese, cubed, at room temperature
2 tablespoons creme de menthe
1 tablespoon creme de cacao
1/2 cup marshmallow creme
1/3 cup heavy cream

Steps:

  • Prepare, bake and cool the torte according to the package directions. Once completely cooled, freeze for 30 minutes.
  • Using a sharp knife, split the torte in half horizontally and return to the freezer while you make the filling.
  • Beat the cream cheese, creme de menthe and creme de cacao in a medium bowl with an electric mixer on medium speed until well combined and smooth. Beat in the marshmallow creme. Beat the cream in a separate medium bowl with an electric mixer on medium speed until stiff peaks form. Fold the whipped cream into the cream cheese mixture with a spatula until completely combined.
  • Spread the filling evenly on the cut side of one of the torte halves and top with the remaining torte half, cut-side down. Refrigerate to chill completely, about 4 hours.
  • To serve, remove from the refrigerator 15 minutes before serving and top with the prepared ganache. Cut with a sharp knife and serve immediately.

EASY GRASSHOPPER ICE CREAM PIE



Easy Grasshopper Ice Cream Pie image

This quick pie is such an ego booster. My family compliments me the entire time they're eating it. A big hit at work potlucks, the pie good to the last crumb. I promise you it'll 'hop' right off the plate! -Kim Murphy, Albia, Iowa

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 5

4 cups mint chocolate chip ice cream, softened
1 chocolate crumb crust (9 inches)
5 Oreo cookies, chopped
1/3 cup chocolate-covered peppermint candies
Chocolate hard-shell ice cream topping

Steps:

  • Spread ice cream into crust. Sprinkle with cookies and candies; drizzle with ice cream topping. Freeze until firm. Remove from the freezer 15 minutes before serving.

Nutrition Facts :

GRASSHOPPER CREAM CHEESE TORTE



Grasshopper Cream Cheese Torte image

A very elegant dessert to serve anytime of the year. I guarantee you won't have any leftover! Cook time includes freezer time.

Provided by Paula

Categories     Dessert

Time 4h40m

Yield 12 serving(s)

Number Of Ingredients 9

1/4 cup butter, melted
1 tablespoon sugar
1 1/3 cups Oreo cookie crumbs
1 (1/4 ounce) envelope unflavored gelatin
1/2 cup water
3/4 cup sugar
1 (8 ounce) package cream cheese, softened
1/3 cup green creme de menthe
1 (1 pint) container Cool Whip

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.

Nutrition Facts : Calories 221.7, Fat 13.6, SaturatedFat 9.3, Cholesterol 31, Sodium 88, Carbohydrate 20, Sugar 19.6, Protein 2.1

FROZEN GRASSHOPPER TORTE



Frozen Grasshopper Torte image

Make and share this Frozen Grasshopper Torte recipe from Food.com.

Provided by Pamela

Categories     Frozen Desserts

Time 6h15m

Yield 10-12 serving(s)

Number Of Ingredients 8

4 cups crushed cream-filled chocolate sandwich cookies (about 40)
1/4 cup butter, melted
4 cups vanilla ice cream
1 (7 ounce) jar marshmallow creme
1 teaspoon peppermint extract
2 -4 drops green food coloring
2 cups whipping cream, whipped
1/4 cup milk

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.

Nutrition Facts : Calories 393.5, Fat 28.8, SaturatedFat 17.9, Cholesterol 103.6, Sodium 116.7, Carbohydrate 31.9, Fiber 0.4, Sugar 22.2, Protein 3.4

GRASSHOPPER TORTE



Grasshopper Torte image

Make and share this Grasshopper Torte recipe from Food.com.

Provided by CookKelly

Categories     Dessert

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 6

2 cups chocolate wafer crumbs
1/4 cup margarine, melted
1 (7 ounce) jar marshmallow creme
2 tablespoons milk
2 tablespoons creme de menthe
2 cups whipping cream, whipped

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.

Nutrition Facts : Calories 383.9, Fat 25.5, SaturatedFat 12.8, Cholesterol 66.1, Sodium 219.7, Carbohydrate 35.8, Fiber 0.8, Sugar 17.9, Protein 2.8

GRASSHOPPER CAKE



Grasshopper Cake image

Provided by Food Network Kitchen

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 23

1 1/2 cups whole milk
1/2 cup granulated sugar
3 tablespoons cornstarch
3/4 teaspoon peppermint extract
1 large egg, plus 1 egg yolk
3 ounces white chocolate, finely chopped
1 to 2 drops green food coloring
3 tablespoons mini chocolate chips, plus more for topping
1 1/2 cups cold heavy cream
1 tablespoon confectioners' sugar
1/8 teaspoon peppermint extract
Basic Chocolate Cake, recipe follows, baked and cooled
Cooking spray
1 cup unsweetened cocoa powder (natural or Dutch process)
2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, at room temperature
3/4 cup vegetable oil
1/2 cup sour cream
2 teaspoons vanilla extract

Steps:

  • Make the filling: Bring the milk to a simmer in a medium saucepan over medium heat. Whisk the granulated sugar, cornstarch, peppermint extract, egg and egg yolk in a medium heatproof bowl until smooth. Gradually whisk half of the hot milk into the sugar mixture, then return to the pan with the remaining milk. Reduce the heat to medium low and cook, whisking constantly, until the mixture boils and thickens, 2 to 3 minutes. Transfer to a bowl (strain through a fine-mesh sieve if it looks lumpy), then stir in the white chocolate and green food coloring until the chocolate melts. Press plastic wrap directly onto the surface and refrigerate until cold, at least 1 hour. Stir in the chocolate chips.
  • Make the topping: Beat the heavy cream, confectioners' sugar and peppermint extract in a bowl with a mixer on medium speed until medium peaks form, 1 to 2 minutes.
  • Assemble the cake: Put 1 cake layer on a platter; spread the filling on top, stopping 1/2 inch from the edge. Top with the second cake layer and press down gently. Top with the whipped cream and chocolate chips.
  • Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
  • Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
  • Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

Related Topics