Grasshopper Cake

1 review, 5 star(s). 100% would make again

Ready in 1h

Try this Grasshopper Cake recipe, or contribute your own.


1 package devils food cake mix; made according to package
16 ounce cool whip
8 ounce cream cheese; softened
4.67 ounce package Andes Creme de Menthe thins

Original recipe makes 12 Servings



1. Mix cake according to package. Bake in 9-inch layer pans. Cool cakes thoroughly before frosting.

2. Meanwhile, with a vegetable peeler shave along side of each mint lengthwise to equal about 1/2 cup of curls. Set aside curls for sprinkling on top of assembled cake. Chop remaining mints into pieces and reserve for use in frosting.

3. In a large mixing bowl with mixer on medium speed, beat the cream cheese until smooth then lower the speed and slowly mix in the cool whip. Fold in the chopped mint pieces.

4. Place one cake layer on a serving plate; top with half the frosting and spread evenly. Place second layer on top and use remianing frosting to top the cake. Srpinkle top with mint curls. cover and refrigerate cake if not serving right away.

Verified by SunnyJF
Alert editor   
Calories Per Serving: 447 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Grasshopper Cake

Rating (optional):

sign in to add your comment

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free