Grasshopper Torte Recipes

FROZEN GRASSHOPPER TORTE

Steps:

• Combine cookies crumbs and butter. Reserve 1/4 cup; press remaining crumbs.
• into the bottom of a 9 inches springform pan, 2 pie plates or a 9 x 13 pan.
• Chill for 30 minute Spread ice cream over crust. Freeze. In a small bowl,.
• combine milk and marshmallow cream, stir until well blended. Add extract.
• and food coloring. Fold in whipped cream, spoon over ice cream. Top with.
• reserved crumbs. Freeze until firm.

GRASSHOPPER CHOCOLATE TORTE LAYER CAKE

Steps:

• Prepare, bake and cool the torte according to the package directions. Once completely cooled, freeze for 30 minutes.
• Using a sharp knife, split the torte in half horizontally and return to the freezer while you make the filling.
• Beat the cream cheese, creme de menthe and creme de cacao in a medium bowl with an electric mixer on medium speed until well combined and smooth. Beat in the marshmallow creme. Beat the cream in a separate medium bowl with an electric mixer on medium speed until stiff peaks form. Fold the whipped cream into the cream cheese mixture with a spatula until completely combined.
• Spread the filling evenly on the cut side of one of the torte halves and top with the remaining torte half, cut-side down. Refrigerate to chill completely, about 4 hours.
• To serve, remove from the refrigerator 15 minutes before serving and top with the prepared ganache. Cut with a sharp knife and serve immediately.

GRASSHOPPER CREAM CHEESE TORTE

Steps:

• Combine butter, crumbs, and the 1 tablespoons sugar.
• Press 2/3 cup of the crumbs on the bottom of a 9-inch springform pan.
• Chill.
• Sprinkle gelatin over the water in a small saucepan and let stand 5 minutes to soften.
• Stir over very low heat until gelatin is dissolved.
• Let cool to room temperature.
• Beat cream cheese with remaining 3/4 cup sugar in a small bowl with an electric mixer until smooth.
• Gradually beat in gelatin mixture.
• Stir in creme de menthe.
• Reserve 1/2 cup Cool Whip for garnish; fold remainder into cream cheese mixture until no streaks of white remain.
• Pour half the filling into the crumb-lined pan.
• Reserve 2 tablespoons crumbs for the garnish and top evenly with the remaining crumbs.
• Pour remaining filling over the top.
• Garnish with remaining crumbs and rosettes of Cool Whip.
• Freeze until firm.
• (I freeze this over night).
• Remove the sides of the springform pan and allow at least 10 minutes out of the freezer before attempting to cut this.
• You may also use Andes Candies mints cut diagonally, inserted cut side down, into each rosette.

GRASSHOPPER TORTE

Steps:

• Combine crumbs and margarine.
• Reserve 1/2 cup for topping.
• Press remaining crumb mixture onto bottom of 9-inch spring form pan.
• Combine marshmallow creme, milk and creme de menthe, mixing with electric mixer or wire whisk until well blended.
• Fold in whipped cream.
• Pour over crust.
• Sprinkle with reserved crumbs.
• Freeze.
• Variation: Increase milk to 1/4 cup.
• Substitute a few drops peppermint extract and green food coloring for creme de menthe.