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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 the bottom of an 8 or 9-inch square baking pan.
Bake for 8 minutes. Cool completely
Place ice cream in the fridge for 20 minutes to soften. Chill a bowl in the fridge at the same time. Place cooled crust in the freezer.
Scoop ice cream into a 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 for 10 minutes. Attach a star tip to a cake decorator; fill with remaining whipped topping.
Cut dessert into squares with a knife dipped in warm water. Garnish each square with a whipped topping dollop.
Add cookie half and mint leaves, if desired
Yield: 9-servings 240 Calories per serving
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