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Grasshopper Dessert
Makes 12 servings
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Ingredients
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Crust
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1
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package DUNCAN HINES® Moist Deluxe® Dark Chocolate Fudge Cake Mix, divided
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1
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egg
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1/2
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cup (1 stick) butter or margarine, softened
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Filling
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3
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cups miniature marshmallows
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1/2
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cup milk
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1/3
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cup green crème de menthe
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2
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tablespoons white crème de cacao
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1-1/2
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cups whipping cream, chilled
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1. Preheat oven to 350°F. Grease and flour 13×9-inch pan. Remove 1/2 cup cake mix and spread into 8-inch ungreased baking pan. Toast in oven 7 minutes. Cool.
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2. For crust, combine remaining cake mix, egg and butter in large bowl. Mix until crumbs form. Press lightly into prepared pan. Bake 15 minutes. Cool.
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3. For filling, heat marshmallows and milk in medium saucepan over low heat. Stir constantly until marshmallows melt. Refrigerate until thickened. Stir crème de menthe and crème de cacao into marshmallow mixture.
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4. Beat whipping cream until stiff in large bowl. Fold in marshmallow mixture. Pour into crust. Dust top with cooled toasted cake mix. Refrigerate until ready to serve. Cut into squares.
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Tip
To quickly chill marshmallow mixture, pour mixture into medium bowl; place in larger bowl of ice water and refrigerate. Stir occasionally.
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© Duncan Hines® and Moist Deluxe® are registered trademarks of Pinnacle Foods Corp.
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Click here for printable version