Non Alcoholic Grasshopper Pie Recipes

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:

• 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:

• In a large bowl, stir Cool Whip into marshmallow creme.
• Stir in mint extract and food color.
• Fold in chopped Andes mints.
• Spoon into pie crust.
• Freeze until firm; at least 4 hours or overnight. Frozen pie will be firm but not hard.

Steps:

• Crush chocolate cookie wafer into crumbs.
• Melt 1/2 cup butter and combine with 2 1/2 cups crumbs. Mix very well and press into a.
• 9x12-inch pan. Place in freezer while you continue with filling.
• Be sure to save 1/2 cup crumbs for the topping. This 1/2 cup does not need the butter.
• Crush candy canes in food processor until fine. 1 candy cane yields 1 tablespoon.
• Sprinkle gelatin on cold water, when wet stir with fork to separate add very hot water and stir to dissolve. Let stand 5 minutes. It is very important that the gelatin be dissolved completely.
• Whip egg whites until stiff, but not dry.
• Whip cream until it forms soft peaks, then gradually add sugar then vanilla beat until cream is stiff.
• Fold in egg whites and gelatin and crushed peppermint candy canes.
• Add green coloring.
• Remove pan from freezer and pour cream mixture over crushed crumbs, top with remaining 1/2 cup of crumbs and set in fridge for 3 hours.

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.