You’ll be cuckoo for this Cocoa Puffs-based grasshopper pie this summer. Give it a try!
Cocoa Puffs! Cocoa Puffs! What better crust than crunchy chocolate from Cocoa Puffs!
Start this recipe off on a sweet note by crushing everyone’s fave chocolate cereal, then mixing it together with sugar and a bit of melted butter.
Press the Cocoa Puffs crust into the bottom of a tart pan. I have a circular tart pan, but you can use a rectangle, 9×9 baking dish or regular pie pan. We’s flexible all up in here.
In a large bowl, combine whipped topping and some melty vanilla ice cream. Then toss in mint extract. About a teaspoon. Or, if you’re feeling feisty (and planning a grown-up party menu where tots won’t be sneaking a bite of dessert), tip a good bit of Crème de Menthe into your mixture, take a swig yourself, and call it a day.
Give your mixture a good green tint with Betty Crocker gel food coloring. This is the neon green, which I happen to adore for sheer minty fresh color.
Chocolate chips, baby. Lots of them. Lots of little ones. You just gotta go with mini chips to make this recipe super rad.
Now dollop that whippy mint mixture right over your crust. Smooth it, then stick it all in the freezer.
Once the mixture is frozen (it’ll take a good 2-3 hours), pop the tart out of the freezer and prepare your forks and lips.
So simple. So splendid. The only thing we need now?
A good and happy drizzle of chocolate. If you like a little over-the-top decadence, sprinkle some extra chocolate chips and crushed Cocoa Puffs over your final slices.
Then….dig in, darlin’. You did it!
More Yummy Fun
For more no-bake treats that keep your house cool and your sweet tooth satisfied, check out our recipe collection:
Brooke blogs at Cheeky Kitchen where she shares fun family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke’s profile to see what she cooks up next!
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