Grasshopper Cream Cheese Torte

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Combine butter, crumbs, and the 1 tablespoons sugar.
  • Press 2/3 cup of the crumbs on the bottom of a 9-inch springform pan.
  • Chill.
  • Sprinkle gelatin over the water in a small saucepan and let stand 5 minutes to soften.
  • Stir over very low heat until gelatin is dissolved.
  • Let cool to room temperature.
  • Beat cream cheese with remaining 3/4 cup sugar in a small bowl with an electric mixer until smooth.
  • Gradually beat in gelatin mixture.
  • Stir in creme de menthe.
  • Reserve 1/2 cup Cool Whip for garnish; fold remainder into cream cheese mixture until no streaks of white remain.
  • Pour half the filling into the crumb-lined pan.
  • Reserve 2 tablespoons crumbs for the garnish and top evenly with the remaining crumbs.
  • Pour remaining filling over the top.
  • Garnish with remaining crumbs and rosettes of Cool Whip.
  • Freeze until firm.
  • (I freeze this over night).
  • Remove the sides of the springform pan and allow at least 10 minutes out of the freezer before attempting to cut this.
  • You may also use Andes Candies mints cut diagonally, inserted cut side down, into each rosette.
Advertisement