Grasshopper Fluff

The classic combination of mint and Oreos is hard to resist, at least for me anyway. I am not sure where the term grasshopper came from to name this classic combo, but we all know what it is.

One of the staples that I craved with every pregnancy was a grasshopper milk shake. I like to claim that it was unique to being pregnant, but I’m not gonna lie – I could have one anytime. I think I just used the pregnancies as an excuse that I “needed” one. Still, it is my go-to milk shake order.

This recipe was born from that love. It combines crunchy Oreos with smooth, fluffy mint deliciousness. You won’t feel the least bit guilty for having a square because, compared to a full on milk shake, it’s a forth of the size – maybe less;).

The recipe begins with an Oreo crust refrigerated while you prepare the filling. Combine the ingredients for the filling, sprinkle with remaining Oreos and the final most important step – FREEZE! Yes, this dessert is best frozen. Don’t worry, it will not be like eating ice cream. It will keep it’s fluffy consistency and you’ll be going back for seconds!

This is the perfect treat for your St. Patrick’s Day celebration. Add as much green food coloring as you like to make that color pop! I prefer a more subdued green but have fun with it.

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Grasshopper Fluff

Smooth mint fluff scattered with crumbled Oreos sit on top of a crunchy Oreo crust.

Course Dessert

Cuisine American

Keyword grasshopper fluff, mint oreos, oreos, st. patrick’s day

Prep Time 15 minutes

Servings 15

Ingredients

• 1 family size Oreo package
• 4 Tbsp butter melted
• 16 oz whipped topping
• 14 oz can sweetened condensed milk
• 4-5 drops peppermint oil
• 6 drops Green food coloring

Instructions

1. Place 24 Oreos in the bowl of a food processor. Whirl until they are fine crumbs. In a medium bowl, melt the butter. Pour in the crumbs and mix until they are combined.

2. Pour crumb mixture into a 9 x 13 inch pan. Spread the mixture until it covers the bottom of the pan. Flatten and smooth out with the back of a large spoon. Refrigerate.

3. In a medium bowl, add the whipped topping. Add the sweetened condensed milk, peppermint drops, and food coloring. Fold together until combined. Add more drops of food coloring if desired.

4. Add the remaining Oreos to a gallon size zip-lock bag. Break up the Oreos with the bottom of a glass or your hand. You want them roughly chopped. Add 1 and 3/4 cups to the whipped topping mixture. Fold together until combined.

5. Take the pan out of the refrigerator and pour the whipped topping mixture over the crust. Spread evenly. Sprinkle remaining Oreos over the top. Freeze for at least 4 hours. Cut into 15 squares and serve cold.