Dessert - Grasshopper pie recipe no alcohol

Author: Carl Laigle  

This scrumptiously super EASY no bake grasshopper pie from the 60's is so light and fluffy – full of delicious Cool Whip, cream cheese, Oreos and Crème de Menthe! Easy traditional Grasshopper Pie is made with creme de menthe and marshmallow fluff for a creamy no bake dessert with a chocolate crust and cool minty filling.

Grasshopper Pie

Grasshopper Pie
Minty, chocolaty, and so delicious! This easy grasshopper pie recipe is alcohol-free with the same cool, refreshing, creamy filling you love + a no-bake Oreo crust. Perfect for any time of year and any occasion.
Provided by: Stephanie
Total time: 240 minutes
Cook time: 5 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 10
  • 25 Oreo cookies
  • 5 tablespoons unsalted butter, melted
  • 3/4 cup milk
  • 24 standard-size marshmallows
  • 1 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • Green gel food dye (optional)
  • 1 cup heavy cream
  • Whipped cream or whipped topping
  • Chopped Andes mints and/or chopped Oreo cookies
  • Serving Size: 1 slice
  • Calories: 266 calories
  • Sugar: 16.5 g
  • Sodium: 55.2 mg
  • Fat: 19 g
  • Saturated Fat: 11.4 g
  • Trans Fat: 0.4 g
  • Carbohydrate: 23.1 g
  • Fiber: 0 g
  • Protein: 2.3 g
  • Cholesterol: 53.2 mg
How to cook:
  1. First, make the crust: In the bowl of a food processor, pulse Oreo cookies to a very fine crumb. Transfer cookies to a medium bowl; add melted butter and stir until mixture is well-combined. Press the mixture evenly and firmly into the bottom and sides of a 9-inch pie plate (use the bottom of a dry measuring cup to press the crust down as much as possible). Transfer pie plate to the freezer to chill the crust while you make the filling.
  2. In a medium saucepan over medium heat, bring milk to a very gentle simmer. Add marshmallows; stir until just melted. Remove from heat; set saucepan aside to cool to room temperature, then transfer saucepan to the fridge until the mixture is fully cool, even slightly chilled.
  3. Remove saucepan from the fridge; whisk in peppermint extract and vanilla extract until combined, then whisk in 1 to 2 drops green food dye, if using. Set aside.
  4. In a separate large bowl using an electric hand mixer, beat heavy cream on high speed until stiff peaks form, about 3 to 5 minutes. Gently fold whipped cream into marshmallow mixture until just combined.
  5. Spoon and spread filling into chilled and set Oreo crust. Cover pie plate with plastic wrap and return to the freezer. Chill pie for at least 3 hours.
  6. Just before serving, top with more whipped cream and chopped Andes mints/Oreo cookies. Serve chilled. Store leftover pie, covered, in the freezer for up to 1 week.
Notes: Grasshopper Pie Recipe No Alcohol, Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Chili With Pumpkin Vegetarian Pumpkin Black Bean Chili …

Grasshopper Pie

Grasshopper Pie
Easy traditional Grasshopper Pie is made with creme de menthe and marshmallow fluff for a creamy no bake dessert with a chocolate crust and cool minty filling.
Provided by: Michelle
Total time: 20 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 7
  • 1 homemade Oreo Crust ((my favorite recipe))
  • 1 (7 ounce) containers marshmallow fluff ((or marshmallow creme))
  • 2 cups heavy whipping cream, (divided)
  • 1/4 cup creme de menthe liqueur
  • 2 tablespoons creme de cacao liqueur
  • 1-2 drops green food coloring ((optional))
  • Extra crushed Oreos for topping
  • Serving Size: 1 slice
  • Calories: 351 kcal
  • Carbohydrate: 35 g
  • Protein: 2 g
  • Fat: 21 g
  • Saturated Fat: 12 g
  • Cholesterol: 57 mg
  • Sodium: 169 mg
  • Sugar: 23 g
How to cook:
  1. Add marshmallow fluff to a medium microwave-safe bowl. Microwave for 30-45 seconds, just until fluff is soft.
  2. Add 2/3 cup whipping cream to fluff. Whisk until combined. Set aside to cool.
  3. While waiting for marshmallow mixture to cool, prepare Oreo crust according to recipe directions. Place in the freezer while finishing the filling.
  4. Add creme de menthe, creme de cacao, and food coloring (if you're using it) to the cooled marshmallow mixture. Stir until combined.
  5. In a separate large mixing bowl, add remaining whipping cream (1-1/3 cup). Beat until stiff (like whipped cream!)
  6. Add whipped cream to the marshmallow mixture. Gently fold in.
  7. Pour filling into prepared crust. Spread smooth.
  8. Sprinkle extra cookie crumbs on top.
  9. Place pie in the freezer. Freeze until very firm, at least 2 hours.
  10. To serve: Remove from freezer 5-10 minutes before slicing.
Notes: Non-Alcoholic Grasshopper Pie Recipe, Beat pudding mix and milk in large bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP and chopped cookies. Spoon into crust. 2. Cover with remaining …

Super Easy No Bake Grasshopper Pie

Super Easy No Bake Grasshopper Pie
This scrumptiously super EASY no bake grasshopper pie from the 60's is so light and fluffy – full of delicious Cool Whip, cream cheese, Oreos and Crème de Menthe! With a smooth minty chocolate-y taste, folks will ask for seconds. Think mint chocolate chip ice cream! NOTE: Cook Time shown is actually 4 hours to chill in the refrigerator.
Provided by: Judy
Total time: 260 minutes
Cook time: 240 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: North American
Number of ingredients: 9
  • 2 cups Oreo cookies, 24-26, finely crushed
  • ¼ cup unsalted butter , melted
  • 8 oz. cream cheese, softened
  • 14 oz. sweetened condensed milk
  • 3 tbsp. lemon juice , from concentrate
  • ¼ cup creme de menthe
  • ¼ cup creme de cacao
  • 2 cups Cool Whip , thawed
  • 3 drops green food coloring
  • Calories: 738 calories
  • Carbohydrate: 89 grams carbohydrates
  • Cholesterol: 67 milligrams cholesterol
  • Fat: 37 grams fat
  • Fiber: 2 grams fiber
  • Protein: 10 grams protein
  • Saturated Fat: 20 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 401 milligrams sodium
  • Sugar: 71 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 14 grams unsaturated fat
How to cook:
  1. Crush the cookies using your food processor, and add the melted butter
  2. Press firmly into your greased 9” pie plate and chill while you are making the filling.
  3. (TIP: make sure your pie plate has a wide rim on it or use a deep dish pie plate. I used an aluminum foil pie plate since I'm still at the trailer)
  4. In a large mixing bowl, whip the cream cheese until fluffy (tip: make sure the cream cheese is really soft)
  5. Gradually add in the sweetened condensed milk until smooth
  6. Stir in the lemon juice and the liqueurs - (tip: I used a whisk to really mix it well - the cream cheese tends to be a bit lumpy)
  7. Fold in the Cool Whip.
  8. Chill the filling for 20 minutes before you build your pie.
  9. Pour the filling into the cookie pie crust and smooth the top with some swirls with your knife.
  10. Put in the fridge for 4 hours until it is set.
Notes: Creme De Menthe Grasshopper Pie Best Recipes, Ingredients: 1 (9 inch) prepared chocolate cookie crumb crust; ½ cup evaporated milk; 32 large marshmallows; 6 tablespoons creme de menthe liqueur

Easy Grasshopper Pie

Easy Grasshopper Pie
With only 7 ingredients, this easy no-bake Grasshopper Pie is sweet, minty, chocolatey and delicious, without alcohol, and is the easiest grasshopper pie you will ever make.
Provided by: Michele @ Flavor Mosaic
Total time: 735 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 7
  • 24 chocolate covered mint cookies
  • 6 ounces cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 teaspoon mint extract
  • 15 drops green food coloring
  • 8 ounces whipped topping ((a small container of Cool Whip))
  • 1 pre-made chocolate cookie crumb crust ((like an Oreo crumb crust))
  • Calories: 307 kcal
  • Carbohydrate: 33 g
  • Protein: 4 g
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Cholesterol: 24 mg
  • Sodium: 255 mg
  • Fiber: 1 g
  • Sugar: 22 g
  • Serving Size: 1 serving
How to cook:
  1. Crush the Chocolate Mint Cookies. You can do this by placing the cookies in a plastic ziptop bag and using a rolling pin to crush them, or you can place them in a food processor and pulse them to get them to the desired consistency. You don't want crumbs, you still want small pieces of the cookies. (See picture 2 in the above photo collage.)
  2. In a Stand Mixer, or in a large bowl, with a hand mixer, mix the cream cheese until fluffy.
  3. Pour in the sweetened condensed milk and mix until smooth.
  4. Add in 1/2 teaspoon mint extract and about 15 drops of food coloring.
  5. Mix until the mint extract and food coloring are incorporated evenly throughout the cream cheese mixture. The color should be the same throughout the mixture.
  6. Add about 3/4th of the crushed chocolate mint cookies into the cream cheese mixture, and stir until evenly distributed.
  7. Fold in the whipped topping and stir until all ingredients are evenly distributed throughout the mixture.
  8. Spoon the filling into the chocolate cookie crust pie shell. (Note, if you have a small pie pan, you could have more a little more filling than will fit into the pan.)
  9. Cover the pie and place in the freezer on a flat surface and freeze overnight.
  10. The next day remove the pie from the freezer and let it sit at room temperature for 15 minutes before serving. Add more crushed chocolate mint cookies on the top of the pie just before serving. Enjoy!
Notes: Grasshopper Pie (No Alcohol) Recipe, Get full Grasshopper Pie (No Alcohol) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Grasshopper Pie (No Alcohol) recipe with …
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