Grasshopper Pie
This chilled pie is a late-winter comfort and a spring-ready showpiece. It leans on that mint-chocolate combo everyone recognizes: bright, cool mint folded into chocolate chips, tucked into an Oreo crust, and finished with a cloud of whipped topping. No baking. No fuss. Just a few deliberate steps and patience while it sets in the freezer.
I test recipes for the blog so I know what to expect in the kitchen: quick prep, predictable set, and a crisp garnish that makes it look like you spent more time than you did. This version uses chocolate chip-mint ice cream for its filling, mint Oreo cookies for a flavored crust, and Cool Whip or whipped cream on top—simple swaps if you want to tweak later.
You’ll find clear instructions below, an ingredients block you can copy for shopping, and practical tips for avoiding soggy crusts or an icy filling. If you like make-ahead desserts that travel well and please a crowd, this Grasshopper Pie will become one of your regular go-to desserts.
Shopping List
Quick list to print or screenshot before you hit the store. Everything you need is straightforward—no specialty baking aisle required.
- 24 OREO Mint variety cookies (divided)
- 3 Tbsp. butter, melted
- 3-1/2 cups chocolate chip-mint ice cream, softened
- 1-1/2 cups thawed Cool Whip or whipped cream
Ingredients
- 24 OREO Mint variety cookies, divided — for the crust and garnish; pulse most to crumbs and reserve 6 cookies as directed.
- 3 Tbsp. butter, melted — binds the cookie crumbs into a sliceable crust; melt and stir in until crumbs are evenly moistened.
- 3-1/2 cups chocolate chip-mint ice cream, softened — the whole filling; let it soften until scoopable so it spreads smoothly into the crust.
- 1-1/2 cups thawed Cool Whip or whipped cream — a light, sweet topping that masks any tiny ice crystals and makes slicing neater.
How to Prepare Grasshopper Pie
- Remove 3-1/2 cups chocolate chip-mint ice cream from the freezer and let it soften at room temperature until scoopable (about 10–15 minutes) while you prepare the crust.
- Place 18 OREO Mint variety cookies in a food processor and pulse to fine crumbs, or put them in a sealed plastic bag and crush with a rolling pin until finely ground.
- Stir the cookie crumbs together with 3 Tbsp. melted butter until evenly moistened. Press the mixture firmly onto the bottom and up the sides of a 9-inch pie plate to form an even crust. Set the crust in the freezer for 5–10 minutes to firm, if desired.
- Spoon the softened 3-1/2 cups chocolate chip-mint ice cream into the prepared crust. Spread it evenly and smooth the top with a spatula. Return the pie to the freezer and freeze at least 3 hours, or until the filling is firm.
- Remove the pie from the freezer about 15 minutes before serving to soften slightly.
- Spread 1-1/2 cups thawed Cool Whip or whipped cream evenly over the top of the pie. Reserve 6 OREO Mint variety cookies for garnish: place 1 whole cookie in the center of the pie, cut the other 5 cookies in half, and arrange the halves around the edge of the pie.
Why You’ll Keep Making It
This pie delivers familiar flavors in a format that’s almost effortless. It’s essentially an ice cream pie dressed up with a flavored cookie crust, so it hits the nostalgia button while still looking polished on the table. The timeline is simple: 10–20 minutes active time and then hands-off freezing. That makes it perfect for potlucks, weeknight desserts after a busy day, or a make-ahead showstopper for a dinner party.
Texture-wise, you get a crisp chocolate-mint crust, a creamy minty filling with chocolate chips, and a light whipped topping. The assembly is forgiving—smooth the filling, freeze, and decorate. If you like mint-chocolate desserts but hate complicated bakings, this one will be in your rotation.
Ingredient Swaps & Substitutions
Want to nudge the flavor or accommodate what’s in your pantry? Here are straightforward swap ideas that keep the method identical.
- Crust cookies: Swap the OREO Mint variety for regular chocolate sandwich cookies plus a teaspoon of peppermint extract if you can’t find mint Oreos.
- Butter: If you need a dairy-free option, use a plant-based butter substitute measured the same way and melted.
- Ice cream: Any mint-chocolate chip ice cream will work; if you prefer a more subtle mint, use a plain chocolate chip and fold in a teaspoon of peppermint extract to taste.
- Topping: Use stabilized whipped cream or whipped coconut topping for a dairy-free finish; make sure it’s thawed and spreadable like Cool Whip.
Essential Tools for Success
- Food processor or a heavy-duty zipper bag and rolling pin — for finely ground cookie crumbs.
- 9-inch pie plate — metal, glass, or ceramic will all work; a metal pan speeds freezing slightly.
- Offset spatula or flexible spatula — helps smooth the ice cream filling cleanly.
- Measuring cups and spoons — for accurate butter measure and ice cream portioning.
- Freezer-safe cover or plastic wrap — keep the pie from picking up freezer odors and prevent ice crystals on the surface.
Problems & Prevention
Few things can go wrong with this no-bake pie, but here are the likely issues and how to avoid them.
- Soggy crust: Press the crumbs firmly and chill the crust briefly before adding the filling. The melted butter should evenly coat crumbs—not make them greasy.
- Ice crystals in the filling: Cover the pie tightly with plastic wrap before freezing. Removing from freezer 15 minutes before serving softens without melting and helps reduce surface ice.
- Filling too hard to spread: Soften the ice cream until scoopable—about 10–15 minutes at room temperature. If you over-soften, pop it back briefly (10–20 minutes) into the freezer so it’s not puddly when you add it to the crust.
- Cracked topping when slicing: Use a sharp knife warmed under hot water and wiped dry between cuts for clean slices.
Allergy-Friendly Swaps
With a few mindful swaps, this recipe can work for common allergies.
- Gluten-free: Use gluten-free chocolate sandwich cookies for the crust. Many brands mimic Oreo texture and will compact into a sturdy crust.
- Dairy-free: Choose dairy-free chocolate-mint ice cream (made from almond, oat, or coconut milk) and a dairy-free whipped topping.
- Nut-free: This recipe itself doesn’t call for nuts, but always check labels on cookies, ice cream, and toppings if you’re serving someone with nut allergies.
Insider Tips
Prep and timing
Start the crust first, then let the ice cream soften while you work. That parallel timing keeps the total active prep under 20 minutes. If you’re short on time, soften the ice cream in a sealed container set in a bowl of warm water for a couple minutes—check constantly so it doesn’t melt.
Presentation
Reserve the six OREO Mint variety cookies exactly as called for. One whole cookie in the center and five halves around the edge look intentional and polished. For an extra touch, very finely grate a little dark chocolate over the top just before serving—do it quickly and lightly so it doesn’t pick up moisture from the whipped topping.
Transporting
If you need to take the pie somewhere, put it in the coldest part of your cooler with several frozen ice packs around it. Keep it upright and only remove it from the cooler shortly before serving.
Refrigerate, Freeze, Reheat
Storage is simple because it’s a frozen dessert.
- To freeze long-term: Cover tightly with plastic wrap and then with foil or an airtight container. The pie keeps well for up to 1 month; beyond that, texture will degrade.
- To serve from frozen: Remove the pie about 15 minutes before serving to make slicing easier. If the pie was frozen longer than a few days, let it sit a little longer so the center softens enough to slice cleanly.
- Do not reheat: This is an ice cream-based dessert—no reheating required. Keep it frozen and serve chilled.
Grasshopper Pie Q&A
Can I make this ahead for a party? Yes—make it up to a week ahead and keep it tightly wrapped in the freezer. For best texture, make it within 3–7 days of serving.
What if my filling is too soft when I try to spread it? Pop the pie back into the freezer for 10–20 minutes to firm the filling slightly; then remove and smooth quickly before it becomes too hard to work.
Can I swap the Oreos for graham crackers or other cookies? Yes. Chocolate sandwich cookies give the best flavor match for mint ice cream, but a chocolate graham or chocolate wafer would work—press firmly and chill before filling.
Why does the crust need to go up the sides? A rim of crust gives structure when you slice and serves as a neat visual border for the whipped topping and cookie garnish.
Is Cool Whip necessary? No. Cool Whip is convenient because it thaws and spreads easily, but stabilized whipped cream or a non-dairy whipped topping are fine alternatives.
Ready to Cook?
Grab the cookies, the ice cream, and a 9-inch pie plate. Follow the steps, plan for a few hours of freezing, and you’ll have a minty, chocolate-filled pie that looks like you fussed over it for hours. If you try this one, share how you presented it—photos and notes on any swaps or tweaks are my favorite part of testing and improving these simple, dependable recipes.
Grasshopper Pie
Ingredients
Ingredients
- INGREDIENTS
- 24 OREO Mint variety cookiesdivided
- 3 Tbsp. buttermelted
- 3-1/2 cupschocolate chip-mint ice creamsoftened
- 1-1/2 cupsthawed Cool Whip or whipped cream
Instructions
Instructions
- Remove 3-1/2 cups chocolate chip-mint ice cream from the freezer and let it soften at room temperature until scoopable (about 10–15 minutes) while you prepare the crust.
- Place 18 OREO Mint variety cookies in a food processor and pulse to fine crumbs, or put them in a sealed plastic bag and crush with a rolling pin until finely ground.
- Stir the cookie crumbs together with 3 Tbsp. melted butter until evenly moistened. Press the mixture firmly onto the bottom and up the sides of a 9-inch pie plate to form an even crust. Set the crust in the freezer for 5–10 minutes to firm, if desired.
- Spoon the softened 3-1/2 cups chocolate chip-mint ice cream into the prepared crust. Spread it evenly and smooth the top with a spatula. Return the pie to the freezer and freeze at least 3 hours, or until the filling is firm.
- Remove the pie from the freezer about 15 minutes before serving to soften slightly.
- Spread 1-1/2 cups thawed Cool Whip or whipped cream evenly over the top of the pie. Reserve 6 OREO Mint variety cookies for garnish: place 1 whole cookie in the center of the pie, cut the other 5 cookies in half, and arrange the halves around the edge of the pie.
Equipment
- Food Processor
- Rolling Pin
- 9-inch pie plate
- Spatula
