Buena Vista Grasshopper Pie
|For crumb crust|
|Melted butter||1⁄4 Cup (4 tbs)|
|Graham cracker crumbs||1 1⁄4 Cup (20 tbs)|
|Ground chocolate||1⁄4 Cup (4 tbs)|
|Lime flavored gelatin||6 Ounce (2 Packages, 3 Ounce Each)|
|Boiling water||1 1⁄2 Cup (24 tbs) (Filling)|
|Green creme de menthe||1⁄3 Cup (5.33 tbs) (Filling)|
|White creme de cacao||1⁄3 Cup (5.33 tbs) (Filling)|
|Vanilla ice cream||1 Pint, softened (Filling)|
|Whipping cream||1⁄2 Pint (Filling)|
|Powdered sugar||2 Tablespoon (Filling)|
|Mint chocolate bar||2 1⁄4 Ounce (2 Bars, 1 1/8 Ounce Each)|
Crust Mix butter with crumbs, Ground Chocolate and sugar.
Press into 9-inch pie plate.
Bake at 350°F for 6 minutes.
Filling Dissolve gelatin in boiling water.
Add creme de menthe and creme de cacao.
Stir in softened ice cream.
Chill 5-10 minutes until slightly thickened.
Pour into crumb crust.
Chill until firm.
Whip cream with powdered sugar.
Grate 1 mint bar; stir into whipped cream.
Spread over pie filling.
Decorate top with chocolate curls made from the remaining mint bar.