"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Ice Cream- Grasshopper Dessert Squares Recipe

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This recipe for Ice Cream- Grasshopper Dessert Squares, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mitzi McBride
Added: Thursday, May 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
21 Fudge mint cookies (1 1/4 c. finely chopped)
1 Tbls. butter or margarine melted
1 qt. vanilla ice cream
8 oz whipped topping, thawed, divided
1/4 tsp peppermint extract
4 drops green food coloring (optional)
Additional fudge mint cookies, cut in 1/2

Directions:
Directions:
1. Preheat oven to 350. Finely chop cookies; Place in a small bowl. Add butter; mix well. Press crumb mixture onto bottom of Square pan. Bake 8 minutes. Cool Completely.
2. Place ice cream in refrigerator for 20 min to soften. Chill glass bowl in fridge at the same time. Place cooled crust in freezer.
3. Scoop ice cream into chilled glass bowl. Stir until softened and blended; gently fold in 2 c. of the whipped topping, peppermint extract and food coloring, if desired. Spread ice cream mixture evenly over cold crust. Cover with aluminum foil; freeze 6 hours or overnight.
4. When ready to serve, let stand at room temp. for 10 minutes. Cut dessert into squares with a knife dipped in warm water. Garnish each square with remaining whipped topping. Add a cookie half and mint leaves if desired.

Number Of Servings:
Number Of Servings:
9
Personal Notes:
Personal Notes:
This dessert can be made days before you need to serve it. Mint Chocolate Chip ice cream can be substituted for vanilla ice cream and mint extract.

 

 

 

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