Grasshopper Dessert Recipes

Steps:

• Combine wafer crumbs and melted butter; press into an 8" square pan.
• In small bowl, combine marshmallow creme and liquers; beat 1 minute at high speed.
• Fold in whipped cream.
• Pile into crumb crust; cover, and freeze for about 5 hours or overnight.

Steps:

• Heat the oven to 350 degrees F. Have ready two parchment-lined baking sheets.
• To make the whoopies, whisk together the cocoa powder, water, and espresso powder (if using) in a glass liquid measuring cup or small bowl and set aside. Whisk together the brown sugar, oil, and vanilla in a large bowl for 30 seconds; whisk in the egg and then the buttermilk, then sprinkle the baking soda, baking powder, and salt into the bowl, one at a time, vigorously whisking after each. Fold half of the flour into the bowl with a flexible spatula, followed by the cocoa powder mixture, and then the other half of the flour. Fold just until the last streak of flour disappears. Don't overmix.
• Scoop 1 1/2 tablespoons of batter, using a portion scoop or measuring spoons, evenly placing 12 on each prepared baking sheet. Bake for 8 to 9 minutes, rotating and swapping the placement of the sheets at the halfway point, until the pies are dry to the touch and bounce back when lightly pressed. Remove from the oven and let cool completely on the pans before filling. Repeat with any remaining batter.
• To make the buttercream, beat together the butter, peppermint extract, and salt on medium-low speed in the bowl of a stand mixer fitted with the paddle attachment, until smooth. Beat in the confectioners' sugar, 1/2 cup (60 grams) at a time, alternating with splashes of the cream, scraping the bowl with a flexible spatula, as needed. Add the food coloring, a drop at a time, until you achieve green nirvana, and beat for an additional 3 minutes on medium speed, until light and fluffy. Turn half of the pies upside down, top with about 1 1/2 tablespoons of filling, and cover with an upturned pie, pressing gently. Place the green sparkling sugar in a shallow bowl and roll the edges of the just-filled pies in the sugar and serve. Keep the whoopies in an airtight container on the counter for up to 3 days.

Steps:

• Throw the cookies and melted butter into a food processor and pulverize. (Or, if you have some aggression or energy to expend, you can crush them in a large resealable plastic bag using a rolling pin!) Set a small handful of crumbs aside to sprinkle over the finished pie. Pour the rest into a pie pan and press into the bottom and up the sides of the pan. Set aside.
• Heat the marshmallow and half-and-half in a saucepan over low heat, stirring constantly. As soon as it's all melted and combined, place the saucepan in a bowl of ice to cool down quickly. (Stirring occasionally will hasten this process.) Once cool, add the creme de menthe and creme de cacao. Taste and add more creme de menthe if needed. Add the green food coloring if using.
• In a mixing bowl, beat the cream until stiff. Pour the cold marshmallow mixture into the whipped cream and fold together gently. Pour the filling into the chocolate crust. Sprinkle over the reserved cookie crumbs.
• Freeze until very firm, about 2 hours. Remove from the freezer 10 minutes or so before you want to slice and serve.

Steps:

• Place creme de menthe, creme de cacao, and ice cream into a blender. Blend until thick and creamy.
• Pour into a 12-ounce glass. Garnish with a sprig of mint.

Steps:

• In each of 4 parfait glasses, alternate layers of ice cream, about 2 tsps each crème de cacao, crème de menthe, and the wafer crumbs. (or you can stir the liqueurs into the softened ice cream).
• Top each with whipped cream and a cherry.
• Place in freezer until serving time.

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides. Crush 20 cookies; sprinkle onto bottom of prepared pan.
• Spread ice cream over crumbs in pan; top with COOL WHIP and grated chocolate.
• Freeze 3 hours. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Use foil handles to lift dessert from pan before cutting into squares. Cut remaining cookies in half; use to garnish dessert squares.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil.
• Pulse mint sandwich cookies in a food processor until finely chopped. Add butter and 1/4 teaspoon salt, and pulse until incorporated, about 5 times. Press cookie mixture evenly over bottom and halfway up sides of springform pan.
• Bake in preheated oven until fragrant and starting to turn crispy, 10 to 12 minutes. Remove and set aside to cool while you prepare the cheesecake filling. Decrease oven temperature to 325 degrees F (165 degrees C).
• Combine cream cheese and sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-high, scraping down sides as necessary, until completely smooth and creamy, 1 to 2 minutes. Add sour cream and beat until combined, about 30 seconds. Add chocolate liqueur, creme de menthe liqueur, and remaining 1/2 teaspoon salt; beat on medium until combined, about 1 minute. Add eggs, 1 at a time, and beat on low until just incorporated. Pour cheesecake mixture into the cooled crust. Place the springform pan into a large roasting pan.
• Place roasting pan on center rack in the oven. Carefully pour boiling water into the roasting pan to come 1 inch up the sides of the springform pan, making sure you do not get any water into the cheesecake.
• Bake until filling is set but still slightly jiggly in center, 60 to 65 minutes. Turn oven off, and prop open door. Let cheesecake cool in oven for 1 hour. Remove roasting pan with cheesecake from oven. Remove cheesecake from roasting pan, and set aside to cool completely, about 45 minutes. Cover with plastic wrap and refrigerate at least 4 hours, up to overnight.
• Run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer onto a cake stand or serving plate. Chop creme de menthe thins. Top cake with chopped thins and sprig of mint. Slice and serve cold or at room temperature.