No Bake Grasshopper Pie

Here is a delicious no-bake pie for you to try! Crust: 1 bag (7 oz) chocolate and mint-filled sandwich cookies (Such as Pepperidge Farms Mint Milano) 1/2 cup slivered almonds 2 tablespoons unsalted butter, softened Filling: 8 ounces mascarpone cheese (or cream cheese) 1 envelope unflavored gelatin 1/2 cup creme de menthe syrup (such as Torani, availabe at gourmet stores, or www.torani.com) 2 tablespoons confectioners sugar 1 1/4 cups plus 1/3 cup heavy cream Mint and chocolate curls, to garnish 1. Slice 1 inch off one end of each sandwich cookie. Pulse these pieces in a food processor with almonds until all are ground. Add softened butter and pulse until evenly combined. Press crumbs onto the bottom of a 9-inch pie plate, covering your hand with plastic wrap to avoid sticking. Prop remaining cookies, cut side down, around rim of plate. Refrigerate until ready to fill. 2. Filling: Let mascarpone cheese soften in a large bowl at room temperature. Beat slightly with a hand mixer until smooth. Meanwhile, sprinkle gelatin over 1/4 cup water in a 1-cup glass measuring cup. Let soften 2 minutes. then microwave for 15 seconds, until gelatin is dissolved. Let cool slightly. 3. Gradually beat creme de menthe syrup and sugar into mascarpone until blended; mixture will look curdled. While mixer is running, add 1 1/4 cups of the heavy cream. Beat until soft peaks are formed. Gradually beat in gelatin; beat until medium-stiff peaks are formed. Pour into prepared crust, swirling top decoratively. Refrigerate 4 hours, or until set. 4. Once pie is set, beat remaining 1/3 cup cream to soft peaks. Dollop on top of pie and sprinkle with chocolate curls and mint sprigs. Per serving: 395 calories; 30 g. fat (16 g sat) 4 g protein, 28 g carbohydrate; 1 g. fiber, 72 mg sodium, 74 mg cholesterol. Makes: 12 servings. Prep time: 20 minutes Refrigerate: 4 hours or until set Meet The Love of Your Life Elenas Models http://www.elenasmodels.com/?goto=delinda