Grasshopper Pie Recipe
Ingredients
| Graham cracker crumbs | 2 Cup (16 tbs) | |
| Unsweetened cocoa powder | 4 Tablespoon | |
| Margarine | 1/4 Cup (16 tbs), melted | |
| 8 ounces nonfat cream cheese, softened | ||
| Low fat milk | 1 Cup (16 tbs) | |
| 2 tablespoons green creme de menthe liqueur | ||
| 2 tablespoons white creme de menthe liqueur | ||
| Vanilla | 1 1/2 Teaspoon | |
| Frozen whipped topping | 1 Can (10oz), thawed | |
Directions
Spray 9-inch pie plate with nonstick cooking spray.
Combine cracker crumbs, cocoa and margarine in medium bowl.
Press onto bottom and up side of prepared pie plate.
Refrigerate.
Beat cream cheese in large bowl with electric mixer until fluffy.
Gradually beat in milk until smooth.
Stir in both liqueurs and vanilla.
Fold in whipped topping.
Refrigerate 20 minutes or until chilled but not set.
Pour into chilled crust.
Freeze 4 hours or until set.
Combine cracker crumbs, cocoa and margarine in medium bowl.
Press onto bottom and up side of prepared pie plate.
Refrigerate.
Beat cream cheese in large bowl with electric mixer until fluffy.
Gradually beat in milk until smooth.
Stir in both liqueurs and vanilla.
Fold in whipped topping.
Refrigerate 20 minutes or until chilled but not set.
Pour into chilled crust.
Freeze 4 hours or until set.
Chef
