Cool, minty no-bake Grasshopper Pie is sure to be a hit for hot summer days. Marshmallows & cream are piled high in Oreo crust for a yummy frozen treat.
With the unofficial start of summer next week (well it’s already here in South Florida but the rest of you will catch up soon) it’s almost barbecue season and to kick it off a bunch of us food bloggers are holding, what we like to call, the Great Blogger Barbecue. A barbecue you say? Just imagine a shady porch, with a paddle fan slowly rotating, comfortable chairs with bright cushions, freshly mowed grass and flowers everywhere, a hot grill and some of the best darn food & drink you’ll find anywhere. Sound good? If so, join us for our barbecue shindig and drool over these 50 out-of-this-world recipes featuring everything from cocktails (and mocktails) to appetizers, side dishes to main meals and, of course we wouldn’t even think of leaving out, desserts.
So what am I bringing to the party? This easy, deliciously cold & creamy, no-bake Grasshopper Pie that is sure to please everyone from the pie lover to the ice cream lover to the chocolate lover. I had almost forgotten this recipe that I used to make when I first got married until someone mentioned cold creamy desserts. I don’t know why I haven’t made it again before this but I can tell you, now that it’s on my radar again, it will be made time and again during the summer months.
This version is made with the help of Creme de Menthe but it can also be made with peppermint extract and green food coloring for a non-alcoholic version. You can also cut down on the time it takes by using Cool Whip instead of whipping fresh cream and it comes out just as good. Of course, I had to make it just a little more decadent, so I added some chopped Mint Chocolate Cookies to the creamy mix. Oh, my mouth is sooo watering, I’m thinking of eating the last piece right now! (willpower girl, willpower)
Of course, I have plenty of other favorites too for the hot days ahead, like my Key Lime Pie, No-Churn White Chocolate Ice Cream or Chocolate Covered Bananas but I’m definitely adding this Grasshopper Pie to the mix. It’s the perfect addition for any gathering of friends and always tastes best on a hot summer day. (And it’s no bake so you’ll stay a lot cooler too!) Serve it along with some of the other yummy recipes below, brought to you by some of the best food bloggers around, and enjoy saying hello to summer!
- 24 Oreo cookies (I used the chocolate stuffed Oreos + additional for garnish)
- 1/4 cup butter, melted
- 7 oz jar marshmallow creme
- 8 oz Cool Whip or 2 cups whipping cream, whipped
- 1/4 cup creme de menthe or 1/4 cup milk, 1/4 to 1/2 teaspoon peppermint extract + green food coloring
- 6-7 Fudge Mint cookies or Thin Mints, chopped + additional for garnish (optional)
- Optional garnishes: mint leaves, whipped cream, extra cookies
Crush 24 Oreo cookies in a large ziploc bag until it resembles fine crumbs.
Mix with melted butter and press in bottom & up sides of 9" pie dish or springform pan.
Refrigerate for at least 1 hour before filling.
In a large bowl, whisk together marshmallow creme, Cool Whip and creme de menthe.
Add chopped fudge mint cookies if using.
Pour into chilled pie crust. Sprinkle with additional crumbs if desired.
Freeze for at least 2 hours prior to serving.
When ready to serve, remove from freezer for 10 minutes to make the pie easier to cut. Garnish with whipped cream, additional cookies and/or mint leaves.
Cocktails and Drinks
Blackberry Gin Slush by The Speckled Palate
Homemade Lemonade by Winstead Wandering
Blood Orange Mocktail by Body Rebooted
Fleur Collins Cocktail by Hungry Girl por Vida
Fourth of July Sparkler by Mixplorology
Black Stripe Cold Rum Cocktail by Honey and Birch
Fresh Watermelon Mojito by Twin Stripe
Mint Hibiscus Lemonade by The Little Epicurean
Wine Slushy by Living Well Kitchen
Basil Gin Lemonade by Glisten and Grace
Salt Plate Shrimp by The Mexitalian
Jamaican Jerk Chicken Burgers by Simple and Savory
Roasted Vegetable Grilled Pizza with Garlic Herb Oil by Ciao Chow Bambina
Memphis Style Pulled Pork by Two Places at Once
Balsamic & Honey Chicken Skewers with Strawberry-Kiwi Salsa by No Spoon Necessary
Amazing Basic Spice Rub for Grilling by An Oregon Cottage
Mediterranean Chicken Kebabs by PasadenaDaisy
Smoked Porchetta Pork Loin by Tasty Ever After
Pressure Cooker Pulled Pork by Appeasing a Food Geek
Peach Barbecue Sauce by The Beach House Kitchen
Tuna Stuffed Sweet Peppers by SugarLoveSpices
Herb Marinated Steak Gyros Plates with Tomato-Onion Salad and Green Tahini Sauce by Feed Me Phoebe
Marinated Skirt Steak with Sweet Corn and Cherry Salad by Domesticate ME!
Sweet & Sour Chicken Kebabs by Tastefully Frugal
Caprese Pasta Salad by Club Narwhal
Cranberry Almond Broccoli Salad by Two Sisters Kitchens
Coconut Milk Mac & Cheese by A Little Gathering
Cherry Quinoa Salad by Food Lovin Family
Cheddar, Corn and Bacon Potato Salad by Family Food on the Table
Lemon Rocket Pasta Salad by Lauren Caris Cooks
Green Goddess Potato Salad by Love & Flour
Red White & Blue Watergate Salad by A Joyfully Mad Kitchen
Zesty Potato Skewers by Pamela Salzman
Quinoa Tabouli by A Fork’s Tale
Banana Pudding Ice Cream Cake by Feast + West
Strawberry Beer Floats by bethcakes
Cherry Cheesecake Dessert by The Little Blonde Baker
Light Berry Angel Food Cake by The Creative Bite
Lemon Cream Tarts with Berries by Girl Heart Food
Fresh Strawberry Muffins by Spiced
Lemon Pie Sundae by Flavours & Frosting
Strawberry Lemon Shortcakes by Dash of Herbs
Grasshopper Pie by 2 Cookin’ Mamas
Berry Mango Smoothie Pops by HÄLSA Nutrition
Mixed Berry Vanilla Bean Cake by Cake ‘n Knife
No Churn Cookies and Cream Strawberry Ice Cream by The Secret Ingredient Is
Coconut Blueberry & Vodka Ice Pops by Nik Snacks
Strawberry Key Lime Margarita Greek Yogurt Ice Pops by Beer Girl Cooks
Cherry & Rhubarb Tart by Crepes of Wrath