Grasshopper Pie
4 tablespoons unsweetened cocoa powder
1/2 stick butter, melted
1 (8 ounce) package cream cheese, room temperature
1/4 cup sugar
1 cup milk
1 teaspoon mint extract
1 1/2 teaspoons vanilla
4 to 6 drops green food coloring, optional
1 (8 ounce) tub frozen whipped topping, thawed
Spray 9 inch pie plate with nonstick cooking spray. In medium bowl, combine cracker crumbs, cocoa and butter. Press onto bottom and up side of prepared pie plate. Refrigerate. In large bowl, combine cream cheese and sugar. Beat with mixer until fluffy. Gradually beat in milk until smooth. Stir in mint, vanilla and food coloring. Fold in whipped topping. Refrigerate for 20 minutes, or until chilled but not set. Pour into chilled crust. Freeze for 4 hours, or until set. Cut into slices to serve. Freeze any leftovers.
Makes 6 servings.
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4 tablespoons unsweetened cocoa powder
1/2 stick butter, melted
1 (8 ounce) package cream cheese, room temperature
1/4 cup sugar
1 cup milk
1 teaspoon mint extract
1 1/2 teaspoons vanilla
4 to 6 drops green food coloring, optional
1 (8 ounce) tub frozen whipped topping, thawed
Spray 9 inch pie plate with nonstick cooking spray. In medium bowl, combine cracker crumbs, cocoa and butter. Press onto bottom and up side of prepared pie plate. Refrigerate. In large bowl, combine cream cheese and sugar. Beat with mixer until fluffy. Gradually beat in milk until smooth. Stir in mint, vanilla and food coloring. Fold in whipped topping. Refrigerate for 20 minutes, or until chilled but not set. Pour into chilled crust. Freeze for 4 hours, or until set. Cut into slices to serve. Freeze any leftovers.
Makes 6 servings.
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