Dessert

Grasshopper Ice Cream Pie

30 cream-filled chocolate sandwich cookies

5 tablespoons butter, melted

1/2 gallon mint chocolate chip ice cream

1 (8-ounce) container frozen whipped topping, thawed

1/2 cup sifted powdered sugar, optional

1/2 teaspoon vanilla extract

Process cookies in a food processor or blender until ground; add butter and process until blended.

Reserve 1/2 cup of the cookie mixture. Firmly press the remaining mixture into an ungreased 13-by-9 inch pan. Chill for 30 minutes. Meanwhile, soften ice cream at room temperature for 10 to 15 minutes.

Spoon ice cream over chilled crust. Cover and freeze for 1 hour.

Stir together whipped topping, powdered sugar and vanilla; spread over ice cream. Sprinkle with the reserved 1/2 cup crumbs. Cover and freeze at least 8 hours. Yield: 8 servings

Source: Adapted from “Classic Southern Desserts,” by the editors of Southern Living (Oxmoor House, 2010)

Per serving: 680 calories, 42 g fat (25 g saturated fat), 69 g cholesterol, 5 g protein, 70 g carbohydrate, 55 g sugar, 1 g fiber, 310 mg sodium, 160 mg calcium.