Super Easy No Bake Grasshopper Pie | a 60's Treat!
This scrumptiously super EASY no bake grasshopper pie from the 60's is so light and fluffy – full of delicious Cool Whip, cream cheese, Oreos and Crème de Menthe! With a smooth minty chocolate-y taste, folks will ask for seconds. Think mint chocolate chip ice cream! NOTE: Cook Time shown is actually 4 hours to chill in the refrigerator.
Servings 8
Calories 738kcal
Equipment
Ingredients
Crust:
- 2 cups Oreo cookies 24-26, finely crushed
- ¼ cup unsalted butter melted
Filling:
- 8 oz. cream cheese softened
- 14 oz. sweetened condensed milk
- 3 tbsp. lemon juice from concentrate
- ¼ cup creme de menthe
- ¼ cup creme de cacao
- 2 cups Cool Whip thawed
- 3 drops green food coloring
Instructions
- Crush the cookies using your food processor, and add the melted butter
- Press firmly into your greased 9” pie plate and chill while you are making the filling.
- (TIP: make sure your pie plate has a wide rim on it or use a deep dish pie plate. I used an aluminum foil pie plate since I'm still at the trailer)
- In a large mixing bowl, whip the cream cheese until fluffy (tip: make sure the cream cheese is really soft)
- Gradually add in the sweetened condensed milk until smooth
- Stir in the lemon juice and the liqueurs - (tip: I used a whisk to really mix it well - the cream cheese tends to be a bit lumpy)
- Fold in the Cool Whip.
- Chill the filling for 20 minutes before you build your pie.
- Pour the filling into the cookie pie crust and smooth the top with some swirls with your knife.
- Put in the fridge for 4 hours until it is set.
Video
Nutrition
Serving: 1g | Calories: 738kcal | Carbohydrates: 89g | Protein: 10g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 14g | Cholesterol: 67mg | Sodium: 401mg | Fiber: 2g | Sugar: 71g
