It is girl scout cookie season, I try not to buy too many boxes but it is hard. They are so tempting so we make the very best out of what we do buy. One of our favorites is this Easy Grasshopper Pie which isn’t quite a pie at all. You can make it in a large glass dish and take it to a party or use little dishes for individual “pies”.
This also works for a St. Patrick’s Day dessert. Check out my St. Patrick’s Day section for more ideas.
Ingredients:
2½ cups Thin Mints finely crushed
3 cups mini marshmallows
½ cup milk
1 teaspoon mint extract
6 drops of green food coloring
1½ cups heavy whipping cream
chocolate sprinkles
4-6 small glasses
Directions:
I used food processor and coarsely ground the Thin Mint cookies until finely crushed. You can also do this by placing the cookies in a ziplock bag and then using a cookie color ad crushing the cookies.
In a medium saucepan, melt the mini marshmallows with the milk over low heat. Once all the mini marshmallows have melted, place marshmallow mixture in fridge for 10 minutes to set.
Once the marshmallow mix has cooled and set, stir in the mint extract and a 2-3 drops of green food coloring. Place this mixture to the side to do the next step.
Use an electric mixer, whip the whipping cream until soft peaks form.
Fold the whipped cream into the mint mixture move to the side
Put the pies together:
Add the crust evenly by spreading the cookie mixture into the bottoms of your glass I like mine firm so pack it down.
Now add the mint mixture on top of the cookie crust, filling each glass 3/4 of the way.
Top the pies with a dollop of whip cream, and some chocolate sprinkles.
Chill in fridge for at least 2 hours before serving.
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