Results 1 - 10 of 61 for grasshopper pie creme de menthe creme de cacao

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In large bowl, combine Eagle Brand, creme de menthe and creme de cacao. Fold in ... if desired. Return leftovers to freezer. Makes two 8 or 9 inch pies.

Melt the marshmallows in 3/4 cup milk in a double boiler over hot water. Add the 2 liqueurs. Cool to syrupy thickness. Whip the cream, but not too ...

Reserve 2 tablespoons ... a 9 inch pie pan. Chill in ... crust. Sprinkle remaining crumbs over top. Freeze in freezer compartment of refrigerator until firm.

Combine crushed Oreos ... combine sweetened milk, creme de menthe and creme de cacao. Fold in ... Garnish with chocolate curls. Return leftovers to freezer.

Crush cookies and ... butter. Press into pie shell. Melt marshmallows ... Cool. Add the creme de menthe and creme de cacao to marshmallow and ... 6 hours before serving.

Combine crushed wafers, ... buttered 9 inch pie plate. Bake 2 ... Add dissolved gelatin creme de menthe and creme de cacao. Chill until ... topping and chocolate shavings.

In large bowl, combine Eagle Brand, creme de menthe and creme de cacao. Fold in ... chocolate curls, or whipped cream, if desired. Return leftovers to freeze.

Line a 9 inch pie pan with aluminum ... whipped cream. Pour filling into shell and chill in refrigerator until firm (about 1 hour). Makes one 9 inch pie.

Preheat oven to 375 degrees. In medium bowl, combine butter and wafers. Press on bottom and sides of 9 inch pie plate. Bake 5 minutes; cool.

Line 9 inch pie pan with tin ... thickened (1 hour). Gently fold in whipped cream. Pour filling into shell and chill in refrigerator until firm (about 1 hour).

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