Grasshopper Dessert Squares

Frosty freezer desserts save the day as they can be made ahead. This one combines a favorite chocolate and minty flavor.

BettyCrockerRecipe by BettyCrocker

Rated 4.0 Stars
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(10)

3

15 minutes

5 hours 10 minutes

16 servings



Recipe
Recipe
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Nutrition
Tips &
Techniques

Recipe Versions

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Nutrition Info

  • 1 Serving
  • 355
  • 26g
    (Saturated Fat 16g, Trans Fat ncg)
  • 75mg
  • 190mg
  • 26g
    (Dietary Fiber 0g, Sugars ncg)
  • 4g
  • Percent Daily Value*
  • 18%
  • 0%
  • 4%
  • 4%
  • Exchanges
  • 5
  • 1
  • 1
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Health Twist

    Shave off 65 calories and 8 grams of fat per serving by replacing the beaten whipping cream with 3 cups of reduced-fat whipped topping.

  • Substitution

    You can use 2/3 cup crème de menthe syrup in place of the liqueurs in this recipe You'll find the syrup in the ice-cream toppings section of your supermarket.

  • Success

    To easily scoop the marshmallow creme out of the jars, lightly spray a rubber scraper with cooking spray.

  • Special Touch

    Top each serving with a dollop of whipped cream and chopped chocolate mint candies.

  • High Altitude (3500-6500 ft):

    No change.

Ingredients

  • 1 1/2  cups chocolate cookie crumbs (from 15-oz package)
  • 1/4  cup sugar
  • 6  tablespoons butter or margarine, melted
  • 2  packages (8 oz each) cream cheese, cubed, softened
  • 1/3  cup green crème de menthe liqueur
  • 1/4  cup white crème de cacao liqueur
  • 1 1/2  jars (7 oz each) marshmallow creme (2 1/4 cups)
  • 1 1/2  cups whipping cream

Directions

  1. 1Line 13x9-inch pan with foil so edges of foil extend over sides of pan; spray with cooking spray. In pan, mix cookie crumbs, sugar and butter. Press evenly in bottom of pan.
  2. 2In large bowl, beat cream cheese, crème de menthe and crème de cacao with electric mixer on medium speed until smooth. Add marshmallow creme; beat until smooth. Refrigerate about 45 minutes or until mixture mounds when dropped from a spoon.
  3. 3In chilled large bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into marshmallow mixture until blended. Pour over crust. Freeze about 4 hours or until firm.
  4. 4Remove from pan, using foil to lift. Let dessert stand at room temperature 10 minutes before cutting. Freeze any remaining dessert tightly covered.
Add a Comment
Rated 4.0 Stars
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vance_elisa

Homemade whipped cream is so much tastier than cool whip! Well worth making your own!!!

4/14/2011 12:02:16 PM
Sunnylynn1

Use cool whip instead of making whipped cream. So much eaiser.

3/16/2011 6:42:21 PM
achi42
achi42 said:

I can't hardly wait to try it Wed at the office. Will let you know. As far as I am concerned is 5 star

3/15/2010 7:48:43 PM
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