Grasshopper ice cream pie

Yield: 6 servings

Measure Ingredient
1 pint Vannila ice cream,softened
2 tablespoons Green creme de menthe'
3 cups (8oz)Cool whip, thawed
2 tablespoons Lemon juice
2 tablespoons White creme de cacao*
1 each 9 inch chocolate crumb crust

*or use 6 drops green food coloring, 1 teaspoon vanilla and ¼ t.

peppermint extract.

Combine ice cream, lemon juice, creme de menthe and creme de cacao in bowl. Fold in whipped topping, blending well.

Freeze, if necessary, until mixture will mound. Spoon into crust.

Freeze until firm, at least 4 hours. Garnish with chocolate curls, if desired.

Store any leftover pie in freezer.

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