Grasshopper Dessert Squares
22 fudge mint cookies (1 ¼ cup finely chopped)
1 Tablespoon butter, melted
1 quart vanilla ice cream
1 (8oz) container of Cool Whip topping, divided
¼ teaspoon peppermint extract
4 drops green food coloring
Additional fudge mint cookies, cut in half with crinkle cutter (optional)
Preheat oven to 350 degrees. Finely chop cookies, place in small mixing bowl. Add melted butter; mix well. Press crumb mixture onto bottom of 8x8 glass baking dish. Bake 8 minutes. Remove from oven and cool completely on wire rack.
Place ice cream in refrigerator for 20-30 minutes to soften. Scoop ice cream into large mixing bowl. Gently fold in Cool Whip topping, peppermint extract and food coloring. Spread ice cream mixture evenly over cooled crust. Cover with foil; freeze overnight.
When ready to serve, let stand at room temperature for up to 10 minutes before cutting. Cut dessert into squares. Garnish each square with cookie halves if desired. Serve immediately. Store leftovers covered with foil in the freezer for up to 1 week.
Serves 9
