Saturday, February 5, 2011

Grasshopper Torte


15 Oreo cookies

3 Tbsp butter or margarine, melted

1 jar (7 oz) marshmallow creme

1 Tbsp milk

3 cups softened frozen vanilla nonfat yogurt

1 container (8 oz) frozen light whipped topping, thawed

1/2 tsp peppermint extract

8 drops green food coloring


1. Finely chop cookies, place in small bowl.  Add butter and mix well.  Press crumb mixture onto bottom of spring-form pan.  Refrigerate while preparing filling.

2.  Combine marshmallow creme and milk in bowl; whisk.  Add frozen yogurt; whisk until well blended.  Fold in whipped topping, peppermint extract and food coloring.  Pour over prepared crust.  Cover and freeze until firm, 8 hours or overnight.  Before serving, garnish with additional chopped cookies, if desired.

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