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Pint-Size Grasshopper Icebox Cake
A fluffy, summery, make-ahead dessert with just four ingredients? Sold.
hands-on:
20 mins
total:
1 day
Servings:
8
Pint-Size Grasshopper Icebox Cake

Ingredients

Directions

  • Lightly grease a 6x3-inch springform pan. Line pan with two pieces of overlapping plastic wrap, allowing excess to hang over edges. Quarter 15 of the cookies; set aside.

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  • In a medium mixing bowl, beat the cream, creme de menthe and sugar with an electric mixer on medium speed until cream holds firm peaks (tips stand straight when beaters are lifted).

  • Spoon a third of the mixture into prepared pan. Tap pan firmly on counter to eliminate air bubbles. Evenly top with 1 cup of the quartered cookies. Repeat layers, finishing with cream. Smooth with a spatula, pressing gently to fill gaps between cookies. Tap on counter again.

  • Cover cake with the excess plastic wrap and refrigerate at least 24 hours, preferably 2 days. To serve, peel plastic from top and gently tug to loosen cake from side of pan. Invert cake on a plate, remove pan and gently peel of plastic. Coarsely crumble remaining cookies to garnish cake. Slice with a warm serrated knife.

Nutrition Facts

Per Serving:
342 calories; fat 25g; cholesterol 62mg; saturated fat 13g; carbohydrates 28g; mono fat 5g; poly fat 1g; insoluble fiber 1g; sugars 19g; protein 1g; vitamin a 661.5IU; vitamin c 0.3mg; riboflavin 0.1mg; folate 1.8mcg; vitamin b12 0.1mcg; sodium 152mg; potassium 79mg; calcium 29mg; iron 1.2mg.
© Copyright 2021 midwestliving.com. All rights reserved. Printed from https://www.midwestliving.com 03/07/2021
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© Copyright 2021 midwestliving.com. All rights reserved. Printed from https://www.midwestliving.com 03/07/2021