Actually, the idea for this dessert came to me after I made this delicious chocolate bundt cake that, unfortunately, didn't want to come out of its cake pan in one piece. Not to be discouraged, I decided that these wonderful crumbs had to have a wonderful recipe out there just waiting to take full advantage of them. So I did what I often do in a situation like this.
I asked a friend who doesn't cook or bake what she'd do with them!
Since she wasn't too concerned with the "how" of it all, she simply said she likes fluffy things that incorporate chocolate crumbs. The discussion that ensued quickly brought us to the subject of grasshopper pie and the recipe in this month's column soon followed. So, in short, this one's for you, Gail!
As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!
- 2 c. skim milk
- 2 T. creme de menthe
- 2 T. creme de cacao
- 1 large pkg. instant vanilla pudding
- 12 oz. frozen fat free whipped topping, thawed
- 2 c. chocolate cake crumbs or crushed chocolate graham cracker crumbs
In a large bowl, combine the milk, creme de menthe and creme de cacao. Add the pudding mix and beat on the medium speed of a mixer for 2-3 minutes or until the pudding is thickened. Fold in the whipped topping.
Reserve 2 tablespoons of the crumbs for topping. Sprinkle half of the remaining crumbs evenly among the bottoms of four parfait glasses. Top evenly with half of the grasshopper mix. Sprinkle the other half of the crumbs over that and top again with the other half of the grasshopper mix. Sprinkle evenly with the reserved crumbs. Chill for at least 2 hours before serving.
- Yields: 4 servings
- Preparation Time: 10 minutes, plus chilling time