Saturday, July 16, 2011

Scrumptious Saturday

Grasshopper Pie

1 frozen deep dish pie crust
1 1/4 cups of milk
1 package of chocolate pudding mix (not instant!)
1 cup semisweet chocolate chips
4 oz of softened cream cheese
1/2 cup of powdered sugar
1/4 teaspoon of peppermint extract
green food coloring
thawed whipped cream (like Cool Whip that you find in the freezer section)
Andes mints

Bake the pie crust as directed on the packaging and let cool completely (at least 30 minutes).

In a small saucepan, mix together milk and pudding mix, and cook as instructed on packaging. Continue to cook over low heat, and add in chocolate chips...stir until the chips are completely melted.

In a medium bowl, beat together cream cheese, powdered sugar, peppermint extract and about 4 drops of food coloring. When the mixture is smooth, fold in about 1 cup of the whipped cream with a spatula.

Spread the cream cheese mixture in the pie shell first, and then layer the chocolate mixture over top. Let pie cool in refridgerator for about 2 hours, then top with the remaining whipped cream (which, if you want can be colored with food coloring). Then crush up the Andes mints and sprinkle on top. Keep the pie in the fridge until you're ready to serve. Enjoy!

Chocolate Martini

1 1/2 shots of Godiva chocolate liqueur
1 1/2 shots of cream de cacao
1/2 shot of vodka
2 1/2 shots of half and half
chocolate syrup
chocolate shavings

Dip the rim of a chilled martini glass in chocolate syrup and coat with chocolate shavings.

Mix the liquors and half and half with ice in a martini shaker and shake well. Strain into the martini glass. Enjoy!

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