Andes Grasshopper Cake

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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Andes Grasshopper Cake calories by ingredient
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Introduction

from www.andesrecipes.com - except I substituted applesauce for oil in the cake mix, used fat-free cream cheese, and Lite Cool Whip from www.andesrecipes.com - except I substituted applesauce for oil in the cake mix, used fat-free cream cheese, and Lite Cool Whip
Number of Servings: 16

Ingredients

    1 Devils food Cake Mix, made using 3 eggs, 1 1/3 cup water & 1/2 cup unsweetened applesauce

    16 oz Cool Whip Lite
    Fat Free Cream Cheese
    1 pkg of Andes Creme de Menthe Thins

Directions

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.

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