Grasshopper Ice Cream Pie

This deceptively rich dessert offers a refreshing minty contrast to a grilled dinner.

Good, solid recipe

Yield: 12 servings

Nutritional Information

Amount per serving

• Calories: 234
• Calories from fat: 17%
• Fat: 4.4g
• Saturated fat: 2.2g
• Monounsaturated fat: 1.1g
• Polyunsaturated fat: 0.3g
• Protein: 2.4g
• Carbohydrate: 40.6g
• Fiber: 0.9g
• Cholesterol: 9mg
• Iron: 0.4mg
• Sodium: 139mg
• Calcium: 54mg

Ingredients

• 1 cup chocolate wafer crumbs (about 20 cookies; such as Nabisco's Famous Chocolate Wafers)
• 2 tablespoons butter, melted 
• 2 tablespoons 1% low-fat milk 
• 1 (7-ounce) jar marshmallow creme
• 1/4 cup green crème de menthe
• 2 tablespoons white crème de cacao
• 1 (8-ounce) container frozen fat-free whipped topping, thawed
• 3 cups vanilla low-fat ice cream, softened 
• 2 teaspoons chocolate syrup 

Preparation

1. Combine crumbs and butter in a small bowl; stir with a fork until moist. Press into bottom of a 9-inch springform pan. Chill.
2. Combine milk and marshmallow creme in a microwave-safe bowl; microwave at HIGH 1 minute, stirring once. Add crème de menthe, crème de cacao, and whipped topping, stirring until blended. Spread ice cream into prepared pan; top with marshmallow mixture. Freeze at least 6 hours. Drizzle with chocolate syrup before serving.

Cooking Light
MAY 2002