Jills Grasshopper Pie Recipes

Steps:

• In a small bowl, whisk milk and pudding mix 2 minutes. Stir in 3/4 cup whipped topping. Fold in 3/4 cup of the mint candies. Spoon into crust., Place remaining whipped topping in another bowl. Fold in extract and, if desired, food coloring. Spread over pudding mixture; top with remaining candies. Refrigerate, covered, 4 hours or until set.

Steps:

• 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.

Steps:

• Heat oven to 350°F. In medium bowl, stir crust ingredients until well mixed. Reserve 2 tablespoons crumbs for garnish. Press remaining crumb mixture firmly and evenly against bottom and side of 9-inch glass pie plate. Bake 10 minutes. Cool on cooling rack 15 minutes.
• Meanwhile, in 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water and stir mixture until proper consistency.) Gradually stir in crème de menthe and crème de cacao.
• In chilled large bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Fold marshmallow mixture into whipped cream. Fold in food color.
• Spread filling in cooled baked crust. Sprinkle with reserved crumbs and grated chocolate. Refrigerate about 4 hours or until set. Store covered in refrigerator.

Steps:

• Combine the Oreo baking crumbs with the margarine; press on bottom of 9" pie plate.
• Dissolve lime jelly powder in boiling water; add the cold water and mint extract; chill until slightly thickened.
• Gently fold in whipped topping to jelly mixture; slowly pour into prepared crust; drizzle with melted bakers chocolate squares, if desired.

Steps:

• Take out and set aside 1 biscuit.
• Process the rest of the biscuits and chocolate in a food processor until they start to break down into a crumb mixture, then add the butter and carry on processing until it starts to clump together.
• Press into a loose-based, high-sided tart tin and make a smooth base and sides with your hands or the back of a spoon. Put into the fridge to chill and harden.
• Melt the marshmallows in a saucepan with the milk over a gentle heat, once the milk starts to foam (not boil) take off the heat and keep stirring until the marshmallows blend into the milk to make a smooth mixture.
• Pour the mixture out of the saucepan into a heatproof bowl, and then whisk in the crème de menthe and crème de cacao. Leave to cool.
• Whisk the cream until it starts to hold soft peaks then, still whisking, add the cooled marshmallow mix. This filling should be thick but still soft, not stiff or dry, so that it will eventually drop easily out of the bowl into the chilled pie crust. (NOTE - over whisking at this point can result in a 'separation' type effect and the mixture won't be so smooth - so if in doubt don't whisk too much.)
• Once the marshmallow mixture and cream are combined, add a few drops of food colouring (unless you prefer not to) and gently mix inches (remember earlier warning re over whisking!).
• Spread the filling into the chilled base tin, swirl it about with a palette knife or a spatula to fill evenly and put back in the fridge, covered, to chill overnight or for a minimum of 4 hours until firm.
• Crush the biscuit you put aside earlier and sprinkle over the top of the pie before slicing.
• The pie can be made 1-2 days ahead. When chilled and firm, tent with foil (try not to touch surface with foil as it will leave marks) and store in fridge. Decorate just before serving. The pie will keep 3-4 days total. Freeze Note The pie can be frozen for up to 3 months. Open-freeze undecorated pie just until solid, then wrap pie (still in its tart tin) in double layer of clingfilm and layer of foil. To defrost, unwrap pie and tent with foil (try not to touch surface with foil as it will leave marks), then defrost overnight in fridge. Decorate before serving.