I love mint and chocolate and have tried a few different recipes for Grasshopper Pie, all of which involve whipping cream, mint flavoring and a lot of other ingredients. All of them have been delicious, but years ago, I made up my own very simple recipe and I think it tastes just as good...maybe better! It is so simple, I almost feel embarrassed to call it a recipe! You can make this in a 9X13 pan, but I chose to make half of the recipe in a pie pan and the other half in a mini cheesecake pan.
Easy Grasshopper Pie
1 pkg. Oreo cookies
3 Tbsp. melted butter
8 oz container whipped topping, thawed
1/2-1 gallon Mint ice cream
Crush 25 of the Oreo cookies. I used a blender, but you can place the cookies in a zip-lock bag and smash them with a hammer also. (I once knew a woman who would crush cookies by placing them in a zip-lock bag and then drive over them with her car...as long as the cookies get smashed, you can choose whatever method you want!)
Melt the butter and combine with the Oreo crumbs.
Press crumbs into the bottom of your pan to form crust.
In a separate bowl, mix the ice cream with the whipped topping. I let my ice cream sit out on the counter for about 20 minutes before mixing - it is much easier if the ice cream is partially thawed. I used about 3/4 of the half gallon (since we ate a little bit the night before!), but you can use a little more or less.
Scoop the mixture into the pan, covering the crust and then freeze until ready to serve.
I broke up the remaining Oreo cookies by hand to get bigger pieces to sprinkle on the top. I like to top mine with caramel and whipped cream - enjoy!
