Grasshopper Pie: Air Date: 8/24/2007


1/4 cup (1/2 stick) butter, melted
2 cups (about 20) finely crushed cream-filled chocolate sandwich cookies
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 tablespoon lemon juice
1/4 cup green crème de menthe liqueur
1 (8-ounce) container frozen whipped topping, thawed


  1. Coat a 9-inch deep-dish pie plate with nonstick cooking spray.
  2. In a medium bowl, combine the melted butter and the cookie crumbs. Pat the mixture firmly over the bottom and sides of the pie plate, forming a crust; chill.
  3. Meanwhile, in a large bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk. Stir in the lemon juice and liqueur then fold in the whipped topping.
  4. Spoon mixture into the chilled crust then cover and chill for 4 hours, or until set. If desired, garnish as suggested just before serving.

             GARNISHING TIPS: This really looks nice garnished with the crumbs from an extra cookie, and fresh or candy mint leaves.