Grasshopper Torte

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   For the crust:

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   1. Crush wafers into fine crumbs (use blender or food processor if possible). Melt butter and add to the crumbs.

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   2. Reserve 1/2 cup of the crumb mixture for topping. Pat the remaining crumbs firmly into the bottom and up the sides of a 9x13 baking dish.

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   For the filling:

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   1. Bring milk almost to a boil. Add marshmallows, stirring over a low heat until marshmallows are completely melted.

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   2. Let mixture cool and then add creme de cacao and creme de menthe.

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   3. Whip the cream to firm peaks and fold into the mixture.

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   To assemble the torte:

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   1. Pour the filling over the crust.

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    2. Sprinkle reserved crumbs over top.

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    3. Cover with plastic wrap or foil and put immediately into freezer.

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    4. Freeze for 24 hours before serving.

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    To serve, thaw for 30-60 minutes before cutting.

* Per serving · 4 servings · Values may vary.

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