The Leonardini’s Grasshopper Pie

(serves 8)


  • 20 oreo cookies (40 halves), fillings discarded, cookies crushed OR 40 chocolate wafer cookies
  • 5 tablespoons butter, melted
  • ¾ cup hot milk
  • 24 large marshmallows
  • ¼ cup crème de menthe liqueur
  • 2 tablespoons white crème de cacao
  • 1 cup whipping cream, whipped


Preheat oven to 425 degrees. In a bowl, mix crushed oreo cookies halves and butter. Pat into bottom and sides of 10-inch pie dish. Bake in the oven for 5 to 10 minutes; remove from oven and cool completely. Once cooled, place in the freezer to chill.

In a saucepan, melt marshmallows in milk over medium heat.  Remove from heat and cool. Add crème de menthe and crème de cacao, and mix well. Add a drop or two of green food dye if desired. Fold in whipped cream. Pour into chilled pie shell. Freeze for 3 or 4 hours.

Serve with a spoonful of whipped cream and crumbled Oreos on top if desired.

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