Ingredients for Jello Grasshopper Pie
- Oreo Cookie Crumbs
- Margarine
- Sugar Free Lime Gelatin
- 1 cup boiling water
- Cold Water
- Mint Extract
- Cool Whip Free
- Baking Chocolate
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How to Make Jello Grasshopper Pie
- Prepare the chocolate cookie crust: Crush 1 ½ cups of chocolate sandwich cookies into fine crumbs. Mix with 6 tablespoons (3 ounces) of melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9-inch pie plate. Refrigerate for at least 15 minutes to set.
- Make the Jello layer: In a medium bowl, combine 1 (3-ounce) package of sugar-free lime or key lime Jello, 1 cup of boiling water, and 1/2 cup of cold milk. Stir until the Jello is completely dissolved. Add 1/4 cup of creme de menthe liqueur (adjust to taste) and stir gently.
- Pour the Jello mixture into the prepared crust. Refrigerate for at least 2 hours, or until set.
- Prepare the whipped topping: In a large bowl, beat 1 cup of heavy cream until soft peaks form. Gradually add 1/4 cup of powdered sugar and a teaspoon of vanilla extract, continuing to beat until stiff peaks form. Gently fold in 1/4 cup creme de cacao liqueur (adjust to taste).
- Spoon the whipped topping over the set Jello layer. Refrigerate for at least 30 minutes before serving.
- Optional: Drizzle melted semi-sweet chocolate over the top before serving (omit for a lower-carb version).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
0g
Fat
4g
Carbs
1g