I bet you remember, as I do, the minty marvel that is the dessert drink called a Grasshopper. I wanted to celebrate the refreshing taste of crème de menthe in a rich chocolate cookie bar, and I hope you'll agree that this does my memory justice. My son-in-law, John, thought these were great!
1 (8-ounce) can Pillsbury refrigerated crescent dinner rolls 2 (8-ounce) packages Philadelphia fat-free cream cheese 1/4 cup Sugar Twin or Sprinkle Sweet 1 1/4 teaspoons mint extract* 8 to 10 drops green food coloring* 2 (4 serving) packages JELL-O sugar free instant chocolate pudding mix 1 1/3 cups Carnation Nonfat Dry Milk Powder 2 1/4 cups water 1 1/2 cups Cool Whip Lite 1 tablespoon chocolate syrup
Preheat oven to 425 degrees. Pat rolls into an ungreased 10 by 15 inch rimmed cookie sheet. Gently press dough to cover bottom of pan, being sure to seal perforations. Bake 5 to 7 minutes or until golden brown. Place cooking sheet on a wire rack and allow to cool. In a medium bowl, stir cream cheese with a spoon until soft. Stir in Sugar Twin, 3/4 teaspoon mint extract and 4 to 5 drops of green food coloring. Mix well using a wire whisk. Spread cream cheese mixture evenly over cooled crust. In a medium bowl, combine dry pudding mix and dry milk powder. Add water. Mix well using a wire whisk. Spread pudding mixture over cream cheese mixture. Refrigerate at least 30 minutes. In a medium bowl, combine Cool Whip Lite, remaining 1/2 teaspoon mint extract, and remaining 4 to 5 drops green food coloring. Spread evenly over chocolate layer. Drizzle chocolate syrup over top. Refrigerate at least 1 hour. Cut into 12 servings. Refrigerate leftovers.
HINT: DO NOT use inexpensive rolls they don't cover the pan properly.
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