Grasshopper Pie

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Prep Time

10mins

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Time to Table

4hr 10mins

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Serves

8

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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

  1. 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.
  2. 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.
  3. 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

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