Pint-Size Grasshopper Icebox Cake

4 steps

A fluffy, summery, make-ahead dessert with just four ingredients? Sold.

Updated at: Wed, 16 Aug 2023 21:59:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories2648.3 kcal (132%)

Total Fat162.8 g (233%)

Carbs247.6 g (95%)

Sugars134.6 g (150%)

Protein19.1 g (38%)

Sodium1313.1 mg (66%)

Fiber5.8 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

19mint-filled chocolate sandwich cookies

or cream-filled, divided

1 ½ cupswhipping cream

3 tablespoonscreme de menthe

or 1 teaspoon mint extract and several drops of green food coloring

1 tablespoonsugar

Instructions

Step 1

Lightly grease a 6x3-inch springform pan. Line pan with two pieces of overlapping plastic wrap, allowing excess to hang over edges. Quarter 15 of the cookies; set aside.

Step 2

In a medium mixing bowl, beat the cream, creme de menthe and sugar with an electric mixer on medium speed until cream holds firm peaks (tips stand straight when beaters are lifted).

Step 3

Spoon a third of the mixture into prepared pan. Tap pan firmly on counter to eliminate air bubbles. Evenly top with 1 cup of the quartered cookies. Repeat layers, finishing with cream. Smooth with a spatula, pressing gently to fill gaps between cookies. Tap on counter again.

Step 4

Cover cake with the excess plastic wrap and refrigerate at least 24 hours, preferably 2 days. To serve, peel plastic from top and gently tug to loosen cake from side of pan. Invert cake on a plate, remove pan and gently peel of plastic. Coarsely crumble remaining cookies to garnish cake. Slice with a warm serrated knife.

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