Grasshopper Torte

Name: Grasshopper Torte
Ingredients: 15 chocolate creme-filled sandwich cookies, finely chopped; 3 tablespoons melted butter or margarine; 1 jar (7 oz) marshmallow creme; 1 tablespoon milk; 3 cups frozen vanilla nonfat, yogurt, softened; 1 container (8 oz) light frozen whipped topping, thawed; 1/2 teaspoon peppermint extract; 8 drops green food coloring

8 ingredients

1 steps

Ingredients

15 chocolate creme-filled sandwich cookies, finely chopped
3 tablespoons melted butter or margarine
1 jar (7 oz) marshmallow creme
1 tablespoon milk
3 cups frozen vanilla nonfat, yogurt, softened
1 container (8 oz) light frozen whipped topping, thawed
1/2 teaspoon peppermint extract
8 drops green food coloring

Directions

1

{"0":"Finely chop cookies in a food chopper (or by sealing in a ziploc baggie and crushing with a rolling in or other implement); combine with butter in a mixing bowl. Press crumb mixture onto bottom of Springform Pan. Refrigerate while preparing filling.","2":"Combine marshmallow creme and milk; whisk together. Whisk in frozen yogurt until well blended. Fold in whipped topping, peppermint extract, and food coloring with a scraper. Pour over prepared crust. Cover and freeze until firm, 8 hours or overnight.","4":"Garnish with additional chopped cookies, if desired."}