Frozen Grasshopper Squares

I love mint.  Even better is mint and chocolate.  Those little Andes mints that you get at Olive Garden....love 'em!  While this dessert doesn't use Andes mints in the recipe, you could certainly use them for a garnish or shave them over the top before serving.

1 package of oreo's, finely crushed (If you can find MINT oreo's, those are the bomb for this crust!)

2 tablespoons butter, melted

1 qt. vanilla ice cream, softened slightly

1 (8oz.) container cool whip, thawed

1/4 - 1/2 peppermint extract, depending on how minty you like things

4-5 drops green food coloring

extra oreo's for garnish...ooo, or mint leaves!...or aforementioned Andes mints

Now, depending on how thick you want your squares will determine what size of a baking dish you use.  You can either use an 8x8, 9x9, or 9x13.  As long as it's square, use whatever you have. But obviously the larger the pan, the thinner the squares will be.

 Line baking dish with foil, with the ends of the foil extending over the sides to form handles.  (Those are NOT my man hands!)

Combine crushed cookies with melted butter.  Press cookie mixture into the bottom of the prepared pan.  In a large mixing bowl, add ice cream and stir until soft and spreadable, but not melted.  Gently fold in 2 cups of cool whip, peppermint extract, and food coloring.  Spread ice cream mixture evenly over crust.  Cover with aluminum foil and freeze for 6 hours or overnight.

To serve, remove from freezer and let stand for 10 minutes or until it can be easily cut with a knife.  Use the foil handles to lift the grasshopper bars from the pan, cut into squares and serve with a dollop of whipped cream.  Oh, and garnish with whatever you like if you want to make it look all fancy.