Grasshopper Dessert Squares
Total Steps
6
Ingredients
8
Tools Needed
13
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Grasshopper Dessert SquaresIngredients
- fudge mint cookies, cut in half(optional)
- 4-5 drops green food coloring(optional)
- fresh mint leaves(optional)
- 1/4 teaspoon peppermint extract
- 1 container 8oz frozen topping, thawed, divided
- 1 tablespoon butter, melted
- 21 cookies fudge mint cookies (1 1/4 cups finely chopped)
- 1 quart vanilla ice cream
Instructions
Step 1
Preheat oven to 350°F (175°C).
Step 2
Finely chop 21 fudge mint cookies using a food chopper. Transfer the chopped cookies to the Small Batter Bowl. Add the melted butter and mix well. Press the crumb mixture evenly onto the bottom of the Square Baker. Bake for 8 minutes, then allow to cool completely.
Step 3
Place the vanilla ice cream in the refrigerator for 20 minutes to soften. At the same time, chill the Classic Batter Bowl in the refrigerator. Place the Square Baker with the cooled crust into the freezer.
Step 4
Scoop the softened ice cream into the chilled Classic Batter Bowl. Stir until the ice cream is further softened and blended. Gently fold in 2 cups of the thawed frozen topping, peppermint extract, and green food coloring (if using). Spread the ice cream mixture evenly over the cold cookie crust in the Square Baker. Cover the baker with aluminum foil and freeze for 6 hours or overnight.
Step 5
When ready to serve, remove the dessert from the freezer and let stand at room temperature for 10 minutes to slightly soften. Attach an open star tip to the Easy Accent Decorator and fill it with the remaining thawed frozen topping. Dip a knife in warm water and use it to cut the dessert into individual squares.
Step 6
Garnish each square with an additional fudge mint cookie half and fresh mint leaves, if desired.