Grasshopper Dessert Squares
Pampered Chef
21 Fudge mint cookies (1 1⁄4 cups finely chopped )
1 tablespoon Butter
1 qt Vanilla Ice cream
1 container (8oz) Frozen Whipped Topping
1⁄4 tsp peppermint extract
4 drops green food coloring
fresh mint leaves
Additional fudge mint cookies (optional)
Preheat oven to 350. Finely chop cookies using Food Chopper; place
in Small Batter Bowl. Add butter, mix well. Press crumb mixture onto
bottom of Square Baker. Bake for 8 minutes. Cool completely
Place ice cream in fridge for 20 minutes to soften. Chill Classic
Batter Bowl in Fridge at the same time. Place Baker with cooler crust
in freezer
Scoop ice cream into chilled Batter Bowl. Stir until softened &
blended; gently fold in 2 cups of whipped topping, peppermint extract &
food coloring. Spread ice cream mixture evenly over cold crust. Cover
with aluminum foil; freeze 6 hours or overnight.
When ready to serve, let stand at room temp 10 minutes. Attach
open start tip to Easy Accent Decorator; fill with remaining whipped
topping. Cut dessert into squares with knife dipped in warm water. Garnish
each square with EAD. Add cookie half & mint leaves, if desired