Grasshopper Dessert Squares
- 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)
Preheat oven to 350. Finely chop cookies; place in a small bowl. Add butter, mix well. Press crumb mixture onto bottom of square baking pan. Bake for 8 minutes. Cool completely
Place ice cream in fridge for 20 minutes to soften. Chill a bowl in fridge at the same time. Place cooled crust in freezer.
Scoop ice cream into chilled bowl. Stir until softened and blended; gently fold in 2 cups of whipped topping, peppermint extract and food coloring. Spread ice cream mixture evenly over cold crust. Cover with aluminum foil; freeze 6 hours or overnight.
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. Garnish each square. Add cookie half and mint leaves, if desired
Yield: 9-servings 240 Calories per serving
you might also like…
FREE gift for subscribers!
If you enjoyed this post, you’ll love my email. Subscribe to have updates delivered to your inbox (about every three weeks) and receive FREE gifts available exclusively for subscribers. Don’t miss new content with recipes and ideas to inspire & encourage you. We would love for you to join our community. Just click the subscribe button below.