Frozen Thin-Mint Grasshopper Pie*
Prep & Cook: 12 min
Cool: 30 min
Freeze: 24 hours
1 box (8.8 oz) dark-chocolate thin mints (such as After Eight)
1 1/4 cups heavy (whipping) cream
1 6-oz ready-to-fill chocolate crumb crust
25 large marshmallows
1/4 cup each white creme de cacao and green creme de menthe
Garnish: whipped cream, thin mints and mint sprigs
Reserve 4 thin mints for garnish. Put remaining 26 mints in a small saucepan; add 2 Tbsp cream. Stir over medium-low heat 1-2 minutes until melted and smooth. Or microwave in a 4-cup glass measure about 1 minute. Pour into crumb crust and place in freezer to cool until firm, about 30 minutes.
Put marshmallows and creme de cacao in a medium saucepan over medium-low heat. Stir with a whisk 4-5 minutes until melted and smooth. Whisk in creme de menthe; place in freezer to cool about 10 minutes.
Put remaining cream in a large, deep bowl. Beat with mixer until stiff peaks form when beaters are lifted. Whisk cooled liqueur mixture to recombine, then fold into the cream until well blended. Pour over thin-mint layer. Cover and freeze at least 24 hours.
Before serving, garnish with thin mints, whipped cream and mint springs. To make clean cuts, dip a long, sharp knife in hot water between cuts.
Serves 8
Per serving: 478 calories, 23 g fat (12 g saturated)