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Frozen Grasshopper Torte

I first made this minty cool torte for a ladies' meeting at our church. I’m still making it, and the compliments keep coming. —Elma Penner, Oak Bluff, Manitoba
  • Total Time
    Prep: 25 min. + freezing
  • Makes
    12 servings


  • 4 cups crushed Oreo cookies (about 40 cookies)
  • 1/4 cup butter, melted
  • 1 pint (2 cups) vanilla ice cream, softened if necessary
  • 2 cups heavy whipping cream
  • 1 jar (7 ounces) marshmallow creme
  • 1/4 cup 2% milk
  • 1/4 to 1/2 teaspoon peppermint extract
  • 3 drops green food coloring, optional


  • In a large bowl, combine crushed cookies and melted butter; toss until coated. Reserve 1/4 cup mixture for topping. Press remaining mixture onto bottom of a 9-in. springform pan or 13x9-in. dish. Freeze 10 minutes. Spread ice cream over crust. Freeze, covered, until firm.
  • In a bowl, beat cream until soft peaks form. In a large bowl, mix marshmallow creme, milk, extract and, if desired, food coloring until blended. Fold in whipped cream.
  • Spread over ice cream. Sprinkle with reserved cookie mixture. Freeze, covered, until firm.
Nutrition Facts
1 piece: 385 calories, 24g fat (12g saturated fat), 56mg cholesterol, 256mg sodium, 41g carbohydrate (26g sugars, 2g fiber), 3g protein.

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Average Rating:
  • Jenna092
    Mar 18, 2016

    This dessert was good, and everyone enjoyed it. However, I wouldn't say that it was great. I thought it needed more peppermint flavor.

  • chefheidi18
    Jan 13, 2015

    very tasty and not too complicated. I did the 1/2 tsp of peppermint.

  • spiceygas
    Jan 13, 2015

    Great recipe. The crust will seem like it's lacking butter, but that's intentional because once it's frozen, too much butter makes it difficult to cut.

  • dublinlab
    Dec 3, 2014

    I halved the cookie crust, used very good ice cream, did the nezt layer as said and smashed a candy cane for the garnish, Christmas time so pretty. It was lovely. One thing l,love about this recipe is it's delicious and you can make ahead and have ready. Oh l made it in my new TOH springform pan, love it too. A winner. Janet

  • amk4985
    Aug 28, 2013


  • Wills2savemyrecipes
    Mar 12, 2013

    This was wonderful! I'm not even the biggest fan of mint desserts but will definitely make this again. I used 25 mint cream oreos and 15 regular. I took 12 of the mint creams off of the cookies and froze them on wax paper. After the whole thing was set, I took off the sides of the spingform pan and stuck on the cream circles around the outside. I put it back in the freezer for about 2 hours and it looked as good as it tasted!

  • dawnrosanne
    Feb 16, 2013

    I make this every year for a fundraiser and it gets rave reviews! It's cool and minty and just plain delicious! Here is how I do it: I prepare it in a 9x13 pan, and use 1 package of mint oreos for the crust. Just smash them up--(you don't need to separate them). It makes a perfect crust. I like a definite "mint" taste so I use 1 tsp of peppermint extract (instead of 1/2 tsp). I also add 5 drops of green food coloring for a nice green color. Last up, I skip the heavy whipping cream, and just use extra creamy cool-whip instead. Voila! My tweaks make this recipe easier and it's just as delicious!

  • SelfTaughtCook
    May 28, 2012

    No comment left

  • aggieamy
    Sep 2, 2011

    I made this for a birthday, and it was a huge hit! Just don't let the ice cream soften too much, because it won't firm up. I'm going to make this for a baby shower this weekend.

  • zelner1
    Mar 3, 2010

    No comment left