This amazing grasshopper cake recipe is amazing! Whipped cream, crème de menthe, Oreo cookie crust…it doesn’t get any better than this!
This is perfect for St. Patrick’s Day or any special occasion. Add a dab of cool whip to make this minty mousse filling even better!
Yummy Locust Cake Recipe
You can’t go wrong mixing a creamy mint filling with a crunchy chocolate crust in this refreshing Grasshopper Pie!
I’m a sucker for a good no-bake recipe! They’re great when you’re in the mood for a homemade dessert but are short on time.
Also, no-bake desserts are VERY kid-friendly when it comes to cooking with kids. There are so many fun steps that kids can help with and you don’t have to worry about them possibly getting burned.
How to make grasshopper cake
Locust Cake is one of my favorite holiday desserts, but the refreshing minty flavor is perfect on a warm day too, so I keep this easy dessert in rotation year-round!
This Locust Cake Recipe:
Ingredients needed for this Locust Cake recipe
Crust:
- 30-32 Mint Chocolate Sandwich Cookies
- ¼ cup (½ stick) unsalted butter
Filling:
- 32 large marshmallows
- ½ cup half and half
- 2 tablespoons of Crème de Menthe liqueur
- 2 tablespoons crème de cacao liqueur
- Green food coloring, optional
- 1 ½ cups heavy whipping cream
How to Make Locust Pie Crust:
Step 1
In a food processor, grind biscuits into crumbs and place in a medium bowl.
step 2
Reserve a small amount of crumbs for decoration, if desired.
step 3
Melt the butter in a microwave-safe bowl and add to the cookie crumbs.
step 4
Stir together until everything is well mixed.
step 5
Shape into a pie plate and gently press the edges up the sides of the pie plate.
step 6
Place in the freezer for at least 30 minutes.
How to Make Locust Pie Filling:
Step 1
Make an ice bath in a bowl big enough for a saucepan.
step 2
Place a large mixing bowl with a whisk in the freezer.
step 3
Heat the marshmallows and half and half in a medium saucepan over low heat, stirring constantly until the marshmallows have melted.
step 4
Immediately place the pot in the ice bath.
step 5
Stir occasionally until the mixture has cooled completely.
step 6
Stir in liqueurs and add food coloring if desired.
step 7
Take the mixing bowl out of the freezer.
step 8
Pour chilled whipping cream into bowl.
step 9
Beat until stiff peaks form.
step 10
Fold into the marshmallow mixture.
step 11
Pour the filling into the prepared crust.
step 12
Sprinkle with reserved crumbs, if you like.
step 13
Place in the freezer for at least 2 hours.
step 14
Remove from the freezer 10 minutes before serving.
Note:
Don’t have a cake pan? You can also make this in a spring-loaded pie pan.
Decorate your grasshopper mint cake with chocolate curls.
How to make gluten free grasshopper cake
Converting this Grasshopper Pie recipe into a gluten-free dessert is so easy!
Replace the chocolate and mint sandwich cookies with a gluten-free version, like gluten-free Oreos.
Use gluten-free marshmallows, then check the labels on the rest of the processed ingredients to make sure they’re all gluten-free.
preparation time
15 minutes
cooking time
2 hours 30 minutes
total time
2 hours 45 minutes
Ingredients
-
Crust:
-
30-32 Mint Chocolate Sandwich Cookies
-
¼ cup (½ stick) unsalted butter
-
Filling:
-
32 large marshmallows
-
½ cup half and half
-
2 tablespoons of Crème de Menthe liqueur
-
2 tablespoons crème de cacao liqueur
-
Green food coloring, optional
-
1 ½ cups heavy whipping cream
instructions
Crust:
- In a food processor, grind biscuits into crumbs and place in a medium bowl.
- Reserve a small amount of crumbs for decoration if needed.
- Melt the butter in a microwave-safe bowl and add to the cookie crumbs.
- Stir together until everything is well mixed.
- Shape into a pie plate and gently press the edges up the sides of the pie plate.
- Place in the freezer for at least 30 minutes
Filling:
- Make an ice bath in a bowl big enough for a saucepan.
- Place a large mixing bowl with a whisk in the freezer.
- Heat the marshmallows and half and half in a medium saucepan over low heat, stirring constantly until the marshmallows have melted.
- Immediately place the pot in the ice bath.
- Stir occasionally until the mixture has cooled completely.
- Stir in liqueurs and add food coloring if desired.
- Take the mixing bowl out of the freezer.
- Pour chilled whipping cream into bowl.
- Beat until stiff peaks form.
- Fold into the marshmallow mixture.
- Pour the filling into the prepared crust.
- Sprinkle with reserved crumbs, if you like.
- Place in the freezer for at least 2 hours.
- Remove from the freezer 10 minutes before serving.
Easy no-bake desserts
Once you start making no-bake desserts, you won’t stop! They are that simple. I love them especially during the holidays when the stove is already very full!
Here are some of our favourites:
What’s your favorite no-bake dessert?
