Lower-fat Grasshopper Pie

By zircon50

Ingredients

• For the Crust
• 16 Cool Mint Oreo cookies, broken into rough pieces
• 3 Tablespoons (1 1/2 ounces) unsalted butter, melted and cooled
• For the Filling
• 3-ounce package lime flavored gelatin
• 2/3 cup boiling water
• 1/2 cup cold water
• ice cubes
• 2 tablespoons green crème de menthe liqueur
• 2 tablespoons white crème de cacao liqueur
• 3-1/2 cups non-dairy whipped topping, thawed

Preparation

Step 1

For the Crust
Adjust oven rack to middle position and preheat to 350° F. In the bowl of a food processor, process cookies into fine crumbs. Drizzle in the butter and pulse to combine well. Using a sheet of plastic wrap, press crumbs evenly into the bottom and sides of a 9-inch pie plate and refrigerate until firm, about 20 minutes. Place the pie plate on a baking sheet and bake until set, 8-10 minutes. Cool completely on a wire rack.

For the Filling
Completely dissolve gelatin in boiling water. Combine water and ice to make 1-1/4 cups. Add to gelatin, stir until slightly thickened. Remove any un-melted ice. Fold liqueurs into whipped topping. Use wire whisk to blend whipped topping into gelatin. Whip until smooth. Chill until mixture mounds. Spoon into crust. Chill for about 2 hours. Garnish with fresh mint leaves.

On the Lighter Side

Substitute sugar free gelatin for regular, use 1/2 teaspoon peppermint extract instead of the liqueurs, use low fat or fat free whipped topping and omit the crust.