| Grasshopper Pie
2 cups of finely chopped cream filled cookies (about 20)
1/4 cup of margarine or butter, melted
1 (8 oz.) cream cheese, softened
1 can Eagle Brand milk
3 tablespoons of lemon juice
1/4 cup of crème de menthe
1/4 cup of crème de cocoa
1 (4 oz.) frozen Cool Whip |
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Combine crumbs and margarine. Press firmly on bottom and up side of buttered 9 inch pie plate. Chill. Beat cream cheese until fluffy, gradually beat in condensed milk until smooth. Stir in lemon juice and other crèmes. Fold in whipped topping. Cool 20 minutes. Pile into crust. Chill or freeze 4 hours. Garnish as desired. |
