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Friday, December 31, 2021


 I first tried this recipe several years ago and the family unanimously titled it "a keeper".  So, with a different mix of family at this gathering, I decided it was time for an encore. 

It comes together very quickly.  Just be sure to give yourself enough time for it to set in the fridge before serving (3 hours).


*16 Keebler Fudge Shop Grasshopper Cookies
1 ready made graham cracker pie crust
3 Tbsp. hot water
4 oz. softened cream cheese
1/3 cup sugar
2 Tbsp. milk
1/4 tsp. peppermint extract
1 tub (8 oz.) non dairy whipped topping, thawed
8 drops green food coloring
Red hot cinnamon candies
Spearmint leaf candies

*I was unable to find the Keebler brand, so I substituted a bargain brand chocolate sandwich cookie with mint filling


Crush cookies in a small bowl, add the hot water to dissolve and spread into the bottom of the crust.

Beat cream cheese on medium speed of an electric mixer until fluffy,  add sugar, milk and extract.  Beat until thoroughly mixed,  Fold in whipped topping.

Divide mixture in half.  Add the green food coloring to half.  Spoon alternating dollops of white and green over the cookie layer crust.  

Refrigerate for three hours or until set.  Garnish.


P.S.  Don't just think this is a holiday pie,  Remove the "holiday garnish" and replace with chocolate drizzle, or Andes Mint chocolates and serve it anytime!

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