Grass hopper Pie
- 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)
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.
While our grasshopper pie recipe is nonalcoholic, you can certainly add sweet liqueurs for a boozy version. We suggest adding about 1/4 cup creme de menthe and 2-3 tablespoons creme de cacao to the filling. Be careful not to go overboard because introducing too much liquid can affect the texture of the pie. And keep in mind that even though the alcohol content of those liqueurs isn’t high, adding too much alcohol can also affect the freezing process. If you have leftover creme de menthe to spare, use it up in creme de menthe truffles, creme de menthe cupcakes or Irish coffee.