Grasshopper Pie
Prep Time
10mins
Time to Table
4hr 10mins
Servings
8
Ingredients
- 2 envelopes unflavored gelatin
- 1/2 cup boiling water
- 1 3/4 cups Daisy Cottage Cheese
- 1/2 cup granulated sugar
- 1/2 teaspoon mint or peppermint extract
- 4 drops green food color
- 1 drop yellow food color
- 8 ounce frozen light whipped topping, thawed
- 1 chocolate cookie pie crust
Tips
Cooking Tip:
To make chocolate curls for garnish, warm a chocolate bar slightly with hands. Pull a vegetable peeler over the surface of the candy to create the curls.
Serving Tip:
To cut clean slices, dip a sharp knife into water before each cut.
Ingredients
- 2 envelopes unflavored gelatin
- 1/2 cup boiling water
- 1 3/4 cups Daisy Cottage Cheese
- 1/2 cup granulated sugar
- 1/2 teaspoon mint or peppermint extract
- 4 drops green food color
- 1 drop yellow food color
- 8 ounce frozen light whipped topping, thawed
- 1 chocolate cookie pie crust
Tips
Cooking Tip:
To make chocolate curls for garnish, warm a chocolate bar slightly with hands. Pull a vegetable peeler over the surface of the candy to create the curls.
Serving Tip:
To cut clean slices, dip a sharp knife into water before each cut.
Directions
- In a small bowl, whisk the gelatin in the boiling water until dissolved. In a blender container, combine the cottage cheese, sugar, flavor, food colors and gelatin mixture.
- Cover and blend for 30 to 45 seconds, or until smooth and creamy. Pour the mixture into a large bowl. Fold in 2 cups of the thawed whipped topping until well blended. Pour into the pie crust.
- Refrigerate for 4 hours or until completely set. Garnish with remaining whipped topping.
- Calories:294
- Cholesterol:5
- Dietary Fiber:23
- Protein:9
- Sodium:344
- Total Carbohydrate:38
- Total Fat:13
