Grasshopper Dessert Squares

 

1 1/2

cups chocolate cookie crumbs (from 15-oz package)

1/4

cup sugar

6

tablespoons butter or margarine, melted

2

packages (8 oz each) cream cheese, cubed, softened

1/3

cup green crème de menthe liqueur

1/4

cup white crème de cacao liqueur

1 1/2

jars (7 oz each) marshmallow creme (2 1/4 cups)

1 1/2

cups whipping cream

• 1 Line 13x9-inch pan with foil so edges of foil extend over sides of pan; spray with cooking spray. In pan, mix cookie crumbs, sugar and butter. Press evenly in bottom of pan.
• 2 In large bowl, beat cream cheese, crème de menthe and crème de cacao with electric mixer on medium speed until smooth. Add marshmallow creme; beat until smooth. Refrigerate about 45 minutes or until mixture mounds when dropped from a spoon.
• 3 In chilled large bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into marshmallow mixture until blended. Pour over crust. Freeze about 4 hours or until firm.
• 4 Remove from pan, using foil to lift. Let dessert stand at room temperature 10 minutes before cutting. Freeze any remaining dessert tightly covered.