Grasshopper Pie Mini Dessert Parfaits


Grasshopper Pie Mini Dessert Parfaits
Minty, marshmallow grasshopper parfaits with an Oreos cookie crust layered with a chocolate ganache is the modern version of the retro grasshopper pie dessert. This make-ahead dessert is great for that unexpected company or holiday meal.
Recipe type: Dessert
Serves: 8 mini desserts
  • 6 oz. (180 gm) Oreo cookies
  • Ganache
  • 8 oz. (226 gm) of whip cream
  • 4 oz. (113 gm) of semi sweet chocolate
  • Mint filling
  • 2 (7-ounce) (213 gm) jars marshmallow fluff
  • 1 (8-ounce) (226 gm) container Cool Whip
  • 3 ounces (89 ml) crème de menthe
  • 1-2 drops green food coloring
  • Toppings
  • 2 tablespoons chocolate shavings
  • 1 bunch, fresh mint, leaves only
  1. Make the Ganache (see below for directions) as this will be added on top of the cookie crust.
  2. In a food processor chop the complete cookie until coarsely chopped. Spoon 1 tablespoons of ground Oreos into each mini dessert glass. Use the back end of a wooden spoon handle to press and firmly pack the cookie crumbs.
  3. Add the ganache on top of the cookie crumb base and chill while making the parfait filling.
  4. In a large bowl, whip marshmallow fluff, Cool Whip, crème de menthe, and green food coloring together until well-combined. Set in freezer for 15 minutes.
  5. Spoon the grasshopper filling into each mini glass. Sprinkle with chocolate shavings. Freeze for 2 hours to set.
  6. When ready to serve, serve straight from the freezer. Garnish each mini glass with mint leaves.
  7. Ganache
  8. This recipe will make enough to double the recipe (which I normally I do as it disappears so quickly)
  9. Directions
  10. Heat the cream: Pour the cream into a small saucepan and place it over medium-low heat for a few minutes. Keep an eye on the cream — it's not necessary to boil or simmer it. It just needs to get hot. The cream is ready when you can place a finger in the cream and keep it there for 3 to 4 seconds. Turn off the heat and remove the cream from the stove.
  11. Chop the Chocolate: While the cream is heating, chop the chocolate into fine pieces (a food processor works great for this).
  12. Add the chocolate: Scoop the chocolate into the cream. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt.
  13. Stir the mixture: With a spatula or wooden spoon, stir the ganache. At first, it might look spotty and broken but keep stirring until it comes together in a creamy mass. Cool a little (it will harden as it cools, so you will need to use it when slightly thickened to be able to spread it over the cookie crust.)
This is a great make-ahead dessert.

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