Frozen Grasshopper Pie Recipe
8 servings, ready in 6 hours and 30 minutes
In blender, combine SPLENDA® Granulated Condensed Milk, peppermint extract and food colouring until blended. Pour into bowl; fold in dessert topping. Pour into cooled crust. Freeze for 6 hours or until firm. Cover with plastic wrap and foil; freeze no longer than 5 days.
Oreo Crumb Crust: 1/2 cup (125 mL) Oreo crumbs, 2/3 cup (160 mL) Grape Nuts Cereal or Graham Cracker crumbs, 1/2 cup (125 mL) SPLENDA® No Calorie Sweetener, Granulated, 1 tbsp (15 mL) cocoa, 1/4 cup (60 mL) diet margarine.
In blender or small food grinder, blend Grape Nuts cereal into fine crumbs; transfer into a bowl and mix in Oreo cookie crumbs and SPLENDA® Granulated. Stir in margarine with a fork. Press into 9-inch (23 cm) glass pie dish leaving 1 inch up the sides of the dish. Bake in oven at 350F (180°C) for 10 minutes. Cool.
SPLENDA® Granulated Condensed Milk: 1 cup (250 mL) skim milk powder, 1 cup (250 mL) SPLENDA® No Calorie Sweetener, Granulated, 1/4 cup (50 mL) diet margarine, 1/4 cup (50 mL) water.
In blender, blend milk powder, SPLENDA® Granulated, margarine and water until smooth, scraping down the sides to incorporate all dry ingredients.
Yield: 2/3 cup (160 mL)
- Oreo Crumb Crust
- 2/3 cup (160 mL) SPLENDA® Granulated Condensed Milk
- 1 tsp (5mL) peppermint extract
- 8 drops green food colouring
- 4 cups (1 L) prepared low-calorie dessert topping