If you’re looking for a dessert that’s quick, easy, and refreshingly light, this Grasshopper pie with cool whip is the perfect treat!
With its smooth, creamy texture and irresistible mint-chocolate flavor, this no-bake pie is a crowd-pleaser that requires minimal effort.
Whether you’re whipping it up for a family gathering or just want a cool, minty dessert to enjoy at home, this recipe is as simple as it is delicious.
Let’s dive into how you can create this classic favorite with a few easy ingredients!
For the pie crust:
25 Oreo cookies
4 Tbsp. melted butter
Place cookies (no need to remove cream filling)in food processor and purée into fine cookie crumbs. If you don’t have a food processor, place cookies in a ziplock bag, seal, and crush finely with a rolling pin.
Add Melted butter to cookie crumbs and mix well. Dump cookie crumbs into 9″ pie plate and press down to form smooth pie shell. (It’s helpful to use the bottom of a cup to press down.) Place pie shell in refrigerator to chill for 30 minutes.
For pie filling:
1 8oz. block cream cheese, softened
1/4 cup sweetened condensed milk
1 8oz. tub whipped cream (plus more if you choose to decorate top with it.)
1 tsp. vanilla extract
1 tsp. mint extract
green food coloring
In large mixing bowl, combine cream cheese and sweetened condensed milk using an electric hand mixer. Add vanilla extract, mint extract, and 10 drops of green food coloring. Mix until smooth.
Fold in whipped cream and with a rubber spatula, whip together until you have a smooth, evenly colored consistency. (If you want your pie a darker green, add more food coloring a drop or two at a time.)
Pour pie filling into pie shell and spread out evenly, making sure the top is smooth. Decorate top of pie to your liking, and chill in refrigerator 6-8 hours before serving.
