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Creme de Menthe Cake I
Dessert American

Creme de Menthe Cake I

4.7

Prep
Cook
Total

Instructions

  1. 1 Prepare 1 box white cake mix as directed, except substitute 3 tablespoons Creme de Menthe flavoring or liqueur, for 3 tablespoons water.
  2. 2 Pour into 13x9 inch pan and bake according to package directions.
  3. 3 Remove from oven and while HOT, poke holes in cake with fork. Then pour chocolate syrup over the top. Refrigerate (or freeze, if desired). After cooling, mix whipped topping with 2 tablespoons of creme de menthe and spread on cake. Keep refrigerated. Freezes great!!

By Bonnie

Grasshopper Pie
Dessert American

Grasshopper Pie

4.7

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Crush cookies and set aside 1/4 cup of crumbs. Place remaining crumbs in a medium bowl and mix in melted butter; press mixture firmly into the bottom and sides of a 9-inch springform pan.
  3. 3 Mix marshmallow fluff and crème de menthe together in a large mixing bowl until smooth.
  4. 4 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold into marshmallow mixture.
  5. 5 Pour mixture into prepared crust and sprinkle reserved cookie crumbs on top. Freeze until firm, at least 2 hours. Remove from freezer 20 minutes before serving to soften slightly.

By HORVIE

Chocolate Mint Pie
Dessert American

Chocolate Mint Pie

4.6

Prep
Cook
Total

Instructions

  1. 1 Combine 1 1/2 cups cookie crumbs and melted butter or margarine. Press firmly over bottom and up the sides of a 9 inch pie pan. Freeze.
  2. 2 Spread half of softened ice cream in crust. Drizzle 2 tablespoons creme de menthe and sprinkle 1/2 cup cookie crumbs over the ice cream. Repeat. Freeze till firm.
  3. 3 In a clean bowl, beat egg whites until foamy. Add salt and cream of tartar, and beat until slightly stiff. Gradually beat in sugar until peaks form. Fold in 2 teaspoons creme de menthe. Spread meringue over pie, and seal to edges. Freeze up to 24 hours.
  4. 4 Just before serving, broil until top is golden.

By Jan Bittner

Chocolate Mint Dessert Brownies
Dessert American

Chocolate Mint Dessert Brownies

4.5

Prep
15 min
Cook
30 min
Total
125 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. 2 In a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. Beat in eggs one at a time, then stir in the chocolate syrup. Stir in the flour until just blended. Spread the batter evenly into the prepared pan.
  3. 3 Bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. Cool completely in the pan.
  4. 4 In a small bowl, beat the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly over the cooled brownies, then chill until set.
  5. 5 In a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, then spread over the top of the mint layer. Cover, and chill for at least 1 hour before cutting into squares.

By Kim Getchell

Ibby's Grasshopper Pie
Dessert

Ibby's Grasshopper Pie

4.4

Prep
20 min
Cook
Total
320 min

Instructions

  1. 1 Mix chocolate cookie crumbs and melted butter. Pat into the bottom and sides of 9- or 10-inch pie dish. Refrigerate at least one hour.
  2. 2 In a saucepan, melt marshmallows in milk over medium heat. Remove from heat and cool to room temperature. Add the creme de menthe and creme de cacao and mix well. Fold in the whipped cream. Pour the filling into the chilled pie shell and freeze until firm, at least 4 hours.
  3. 3 Slice the pie and add an additional dollop of whipped cream for serving, if desired.

By Ibby

Grasshopper Pie II
Dessert

Grasshopper Pie II

4.0

Prep
Cook
Total

Instructions

  1. 1 In a large saucepan combine evaporated milk and marshmallows. Stir over low heat until marshmallows are completely melted. Chill until mixture holds its shape when dropped from a spoon.
  2. 2 Slowly pour creme de menthe and creme de cacao into marshmallow mixture while stirring constantly. Continue to stir until all ingredients are thoroughly combined.
  3. 3 Pour whipping cream into a large chilled mixing bowl. Add a few drops of green food coloring if desired. Whip cream until stiff. Gently fold whipped cream into marshmallow mixture.
  4. 4 Spread mixture into pie crust. Chill overnight before serving. Garnish each slice with shaved chocolate and crushed peppermint if desired. Be sure to refrigerate any leftovers.

By Celia

Crème de Menthe Bars
Dessert

Crème de Menthe Bars

4.6

Prep
20 min
Cook
30 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Make the brownies: Beat sugar and butter until light and fluffy. Beat in eggs. Stir in flour, salt, chocolate syrup, and vanilla; mix until combined. Pour batter into the prepared pan.
  3. 3 Bake in the preheated oven for 30 minutes. Let cool, 15 to 30 minutes.
  4. 4 While the brownies are cooling, make the frosting: Mix together confectioners' sugar, butter, and crème de menthe until smooth.
  5. 5 Make the topping: Melt chocolate chips and butter over low heat. Stir until smooth.
  6. 6 Spread frosting over cooled brownies, and place in the refrigerator to set, about 15 minutes.
  7. 7 Spread chocolate topping over frosting. Let sit until set, about 15 minutes. Cut into 24 squares.

By Deirdre Dee

Grasshopper Cheesecake
Dessert

Grasshopper Cheesecake

5.0

Prep
30 min
Cook
70 min
Total
445 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil.
  2. 2 Pulse mint sandwich cookies in a food processor until finely chopped. Add butter and 1/4 teaspoon salt, and pulse until incorporated, about 5 times. Press cookie mixture evenly over bottom and halfway up sides of springform pan.
  3. 3 Bake in preheated oven until fragrant and starting to turn crispy, 10 to 12 minutes. Remove and set aside to cool while you prepare the cheesecake filling. Decrease oven temperature to 325 degrees F (165 degrees C).
  4. 4 Combine cream cheese and sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-high, scraping down sides as necessary, until completely smooth and creamy, 1 to 2 minutes. Add sour cream and beat until combined, about 30 seconds. Add chocolate liqueur, creme de menthe liqueur, and remaining 1/2 teaspoon salt; beat on medium until combined, about 1 minute. Add eggs, 1 at a time, and beat on low until just incorporated. Pour cheesecake mixture into the cooled crust. Place the springform pan into a large roasting pan.
  5. 5 Place roasting pan on center rack in the oven. Carefully pour boiling water into the roasting pan to come 1 inch up the sides of the springform pan, making sure you do not get any water into the cheesecake.
  6. 6 Bake until filling is set but still slightly jiggly in center, 60 to 65 minutes. Turn oven off, and prop open door. Let cheesecake cool in oven for 1 hour. Remove roasting pan with cheesecake from oven. Remove cheesecake from roasting pan, and set aside to cool completely, about 45 minutes. Cover with plastic wrap and refrigerate at least 4 hours, up to overnight.
  7. 7 Run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer onto a cake stand or serving plate. Chop creme de menthe thins. Top cake with chopped thins and sprig of mint. Slice and serve cold or at room temperature.

By Marianne Williams