Frozen Grasshopper Squares

Mint and chocolate. They go together like peanut butter and jelly. Like ketchup and mustard. Like carrots and ranch dressing (what, your carrots aren't completely white when you eat them?). This recipe easily combines two of my favorite things and makes a yummy summer treat at the same time.


I get leery of desserts that call for softened ice cream because I never know when it's softened enough. I guess that's just something you have to figure out yourself. I decided that if I could easily scoop the ice cream without breaking a sweat, I was good to start on the recipe. In hindsight, maybe I should have waited a smidge longer. The bottom crust of Oreos didn't stick too well to the ice cream layer causing a bit of a mess when I went to eat the dessert.

• 28 Oreo Cookies, divided
• 6 cups chocolate chip-mint ice cream, softened
• 1 tub (8oz) Cool Whip topping, thawed
• 1 square (oz) Baker's Semi-Sweet chocolate, grated

Line a 13x9 inch pan with foil, with ends of foil extending over the sides. Crush 20 cookies, sprinkle on the bottom of the prepared pan. Spread the ice cream over the crumbs in pan, pressing them gently into the cookies. Top with Cool Whip and grated chocolate.



Freeze 3 hours. Remove from freezer at least 15 minutes before serving. Use foil handles to lift dessert from pan before cutting into squares. Cut remaining cookies in half, use to garnish dessert squares.

Serves: 16


NOTES: Definitely let the dessert thaw a few minutes before you attempt to eat it. It will be hard and very cold. Also, I have no idea how to best cut an Oreo in half. Every time I tried, I ended up with broken cookies and crumbs all over the counter. So what's better than a half cookie garnishing your treat? A whole one!


Prep time: 15 min
Total time: 3 hr, 15 min

Recipe from Kraft Recipes