For St. Patrick's Day, we have a special dessert.
Gluten Free Grasshopper Pie.
I took a regular grasshopper pie recipe and modified it so that Princess P and myself could eat it too.
2 cups crumbled gluten free chocolate cookies (gluten free oreos)
3 cups of mini marshmallows
1/2 cup of milk
1 1/2 cups whipping cream
1 teaspoon of mint extract
1-2 drops of green food dye
Remove the icing from the cookies. Crumble the chocolate cookies.
In a pot, melt the marshmallows with the milk over low heat. When the marshmallows are all melted, chill the mixture. Stir it occasionally until the mixtures sets.
Once the marshmallow mixture has cooled and set, stir in the mint extract and green food dye.
Using a mixer, whip the whipping cream until soft peaks form. Fold the whipping cream into the marshmallow mixture. Leave a little bit for topping the treats.
Set aside for later.
Take your cookie crumbs and press firmly into the bottom of small glasses.
Add the green marshmallow mixture onto the cookie crumbs.
Top each cup with a dollop of whipped cream.
Sprinkle semi-sweet chocolate shavings onto the whipped cream.
Place a chocolate coin into the whipped cream.
Chill for at least 2 hours.
Store in the fridge until ready to eat.
They can be made a day before.