Grasshopper Dessert Squares
By: ldh
Published: Wednesday, March 14, 2012 - 11:00am

Ingredients




21 Fudge mint cookies (1 1⁄4 cups finely chopped )
1 tablespoon Butter, melted
1 qt Vanilla Ice cream
1 container (8oz) Frozen Topping, thawed, divided
1⁄4 tsp peppermint extract
4-5 drops green food coloring (optional)
fresh mint leaves
Additional fudge mint cookies, cut in half (optional)

Preparation

1 Preheat oven to 350. 2 Finely chop cookies using Food Chopper; place in Small Batter Bowl. Add butter, mix well. Press crumb mixture onto bottom of Square Baker. Bake for 8 minutes. Cool completely 3 Place ice cream in fridge for 20 minutes to soften. Chill Classic Batter Bowl in Fridge at the same time. Place Baker with cooler crust in freezer 4 Scoop ice cream into chilled Batter Bowl. Stir until softened & blended; gently fold in 2 cups of whipped topping, peppermint extract & food coloring. Spread ice cream mixture evenly over cold crust. Cover with aluminum foil; freeze 6 hours or overnight. 5 When ready to serve, let stand at room temp 10 minutes. Attach open start tip to Easy Accent Decorator; fill with remaining whipped topping. Cut dessert into squares with knife dipped in warm water. 6 Garnish each square. Add cookie half & mint leaves, if desired

About

Green and minty, cold and creamy. Make a head and store in the freezer tightly covered. From The Pampered Chef.  Posted on Blog:  http://gratefulprayerthankfulheart.blogspot.com/2012/03/grasshopper-dessert-squares.html