Ingredients
- Crust
- 1 package (39 cookies) Oreo chocolate cookies
- 1/2 c. melted butter
- Filling
- 1 tub (7 oz. so) Marshmallow Creme
- 1 teaspoon peppermint extract (or more if stronger flavor is desired)
- 6 drops green food color
- 1 tub (8 oz. or 2 cups) Cool Whip
Preparation
Step 1
Oreo Crust
To make the Oreo crust, pulse the cookies until crumbly and reserve 2 Tablespoons for the garnish. Then add the melted butter while processing.
I found adorable little 4 oz. jelly jars (made by Ball) at my Kroger store. These would be great for any kind of little holiday gift, but they are just the perfect size for our little pies.
Drop a couple of heaping scoops of crumbs into a jar and press the crust firmly around the bottom and up the sides. I used Mint Oreos this time, which made fewer pie crusts. Regular Oreos usually make about a dozen pie crusts. Put the jars with crusts into the freezer for half an hour or so to firm up before filling.
Mint Grasshopper Filling
For the filling, whip the Marshmallow Creme, peppermint extract, and food color together. Fold in the Cool Whip
To Assemble The Grasshopper Pies
Spoon filling into the frozen crusts and smooth off the top. If the crusts are frozen, the cookies will not stick to the filling as it is spread around.
Sprinkle the reserved crumbs lightly over the tops as a garnish. These could (and have!) been eaten just as they are at this point, but I think they’re even better frozen. Freeze for several hours, and then let sit at room temperature for a few minutes before serving
A festive ribbon and tag finish off this treat! These little cuties can be made now and kept in the freezer until ready to be gifted, hopefully reducing my holiday stress by several degrees. Or so I hope…