NO-BAKE GRASSHOPPER PIE Prep Time: 20 minutes Ingredients Crust: 1 (7-oz.) bag oval chocolate and mint-filled vanilla sandwich cookies (such as Pepperidge FarmŽ Mint Milano 1/2 cup slivered almonds 2 tablespoons unsalted butter, softened Filling: 8 oz. mascarpone cheese, softened 1 envelope unflavored gelatin 1/2 cup creme de menthe syrup 2 tablespoons confectioners' sugar 1-1/4 cup plus 1/3 cup heavy cream Garnish: Mint and chocolate curls Directions 1. Slice 1 inch off one end of each sandwich cookie. Pulse these trimmed pieces in food processor with almonds until crumbs are formed and almonds ground. Add softened butter, pulse until evenly combined. 2. Press crumbs onto bottom of 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. 3. For filling: Beat mascarpone slightly with hand mixer until smooth. Meanwhile, sprinkle gelatin over 1/4 cup water in 1-cup glass measuring cup. Let soften 2 minutes; microwave 15 seconds until gelatin is dissolved. Cool slightly. 4. Gradually beat creme de menthe syrup and sugar into mascarpone until blended; mixture will look curdled. While mixer is running, add 1-1/4 cup heavy cream. Beat until soft peaks form. 5. Gradually beat in gelatin; beat until medium0stiff peaks form. Pour into prepared crust, swirling top decoratively. Refrigerate 4 hours or until set. 6. Once pie is set, beat remaining 1/3 cup cream to soft peaks. Dollop on top of pie. Sprinkle with chocolate curls and mint sprigs.