Andes Grasshopper Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 Devils food Cake Mix, made using 3 eggs, 1 1/3 cup water & 1/2 cup unsweetened applesauce16 oz Cool Whip LiteFat Free Cream Cheese1 pkg of Andes Creme de Menthe Thins
Bake cake using the recipe shown. Use two 8-9 inch round cake pans to bake. Cool Cake before frosting.
In the meantime, using a vegetable peeler, shave along the long side of the mint to create curls for the top of the cake. Get enough curls to equal 1/2 cup. It is customary for the mint to break about half way through. Use the remaining pieces to chop to create a 1/2 cup of chopped mints.
In a large mixing bowl, beat the cream cheese until smooth. Add Cool whip and beat until fully mixed. Fold in the 1/3 cup of chopped mints.
Place one cake on serving plate. Top with half of the frosting mixture. Add second cake. Top with remaining frosting. Finally, top the cake with the mint curls.
Refridgerate if not serving right away.
Number of Servings: 16
Recipe submitted by SparkPeople user RRNBSN0724.
In the meantime, using a vegetable peeler, shave along the long side of the mint to create curls for the top of the cake. Get enough curls to equal 1/2 cup. It is customary for the mint to break about half way through. Use the remaining pieces to chop to create a 1/2 cup of chopped mints.
In a large mixing bowl, beat the cream cheese until smooth. Add Cool whip and beat until fully mixed. Fold in the 1/3 cup of chopped mints.
Place one cake on serving plate. Top with half of the frosting mixture. Add second cake. Top with remaining frosting. Finally, top the cake with the mint curls.
Refridgerate if not serving right away.
Number of Servings: 16
Recipe submitted by SparkPeople user RRNBSN0724.
Nutritional Info Amount Per Serving
- Calories: 122.4
- Total Fat: 6.4 g
- Cholesterol: 41.4 mg
- Sodium: 128.3 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 0.2 g
- Protein: 4.3 g
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