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Growing up, I would love to visit my aunt’s house. Unlike our home pantry that consisted of jars of flax seed and quinoa, her pantry was filled with delicious things like Keebler cookies. On occasion, if my dad went shopping, he would bring home a few packages of SANDIES® PECAN SHORTBREAD Cookies. The cookies were immediately consumed by my dad and us kids quietly around the table with our cups of milk. Still to this day, if I am going to buy a package of cookies, it will always beF UDGE SHOPPE® E.L. FUDGE® DOUBLE STUFFED cookies or their FUDGE SHOPPE® FUDGE COVERED COCONUT DREAMS. Not only are they delicious, but they are nostalgic and represent good times with my family.
With temperatures rising, No-Bake desserts are soon to become very popular. After browsing through one of the vintage cookbooks that my grandmother gave me, I found a recipe for a Grasshopper Pie. I remember her making it while I was growing up, but never wanted to try it because I didn’t like it. Well, now that my tastebuds have developed and I love the combination of mint and chocolate, I thought it was time to give this pie a go. And I am so happy that I did! After a quick trip to Ralphs and a few Keebler cookie packages later, I was ready to make this dessert!
To make the crust, I simply ground up a package of FUDGE SHOPPE® GRASSHOPPER® FUDGE MINT cookies in my food processor. I then added a bit melted butter to bind the crust, and pressed it into the pie pan. While chilling the crust, I made the filling. I beat together the cream cheese, sugar, mint extract, and chopped cookies. I then folded in some softened whip cream and added a bit of green dye, then poured the filling into the chilled pie crust. Finally, I topped it with a but more whip cream, fudge sauce, and more chopped cookies, and froze it until serving time.
The results were fantastic and just like what my grandmother used to make. It was light and fresh, making for the perfect dessert on a hot summer’s day.For more great ideas and inspiration, be sure to check out the #BiteSizedBitsOfJoy Social Hub.
- 1 package FUDGE SHOPPE® GRASSHOPPER® FUDGE MINT cookies
- 4 teaspoons melted butter
- 16 ounces (2 packages) softened cream cheese
- 1 cup sugar
- 1/2 teaspoon mint extract
- 2 cups softened whip cream
- 1 drop green dye
- 1 cup softened whip cream
- 1 cup chopped FUDGE SHOPPE® GRASSHOPPER® FUDGE MINT cookies
- Fudge sauce , slightly warmed for pouring
- More chopped cookies for topping
In a food processor, pulse cookies until fine crumbs.
Add melted butter and pulse until cookie crumbs are moist.
Evenly press crumbs into the bottom and sides of pie pan and place in freezer while making the filling.
To make the filling beat together cream cheese and sugar until smooth. Add extract and beat to combine.
Fold in whip cream, dye, and extra chopped cookies.
Pour filling into crust and spread evenly.
Top with remaining whip cream and freeze for 30 minutes.
Before serving, drizzle with warmed fudge sauce and top with chopped cookies.
Slice and serve.