Grasshopper Pie
An Oreo cookie crust, filled with cool creme de menthe, chocolatey creme de cacao, cream cheese, sweetened condensed milk, and lemon juice is sure to become your new favorite holiday pie!
Servings: 8
Ingredients
OREO COOKIE CRUST:
- 2 c. (20 cookies) Oreo Sandwich Cookies finely crushed
- 1/4 c. butter melted
FILLING:
- 1 (8 oz.) pkg. cream cheese softened
- 1 (14 oz.) can Eagle Brand sweetened condensed milk
- 3 T. lemon juice from concentrate
- 1/4 c. green crème de menthe
- 1/4 c. white crème de cacao
- 1 (4 oz.) container frozen non-dairy whipped topping thawed (1 3/4 cups)
GARNISHES:
- Chocolate curls for decoration
- Oreo cookies
Instructions
- OREO COOKIE CRUST: In a large bowl, combine cookie crumbs and butter. Press the mixture firmly on the bottom and up the sides to the rim of a buttered 9-inch pie plate. Chill.
- FILLING: Meanwhile, in a large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and liqueurs. Fold in whipped topping. Chill for 20 minutes. Pour chilled filling into the crust. Chill or freeze for 4 hours or until set.
- GARNISHES: Top with a dollop of whipped cream and a whole Oreo cookie or chocolate curls. Refrigerate or freeze leftovers.
Notes
A prepared spring-form pan or tart pan with a removable bottom may also be used.
The description of your recipe says lime juice..But the recipe itself says lemon juice?
Hi Patti, Thanks for bringing that to my attention, I have changed it. Yes, it’s lemon juice, you can use fresh or concentrate!