Recipe: Grasshopper Torte with Chocolate Crumb Crust (from Sunset's Favorite Recipes, 1969)

GRASSHOPPER TORTE

1 1/4 cups half-and-half (light cream)
2 1/2 cups firmly packed whole marshmallows (about 36)
1/2 cup green creme de menthe
1/2 cup white creme de cacao
Few drops of green food coloring
2 egg whites
3 tablespoons sugar
1 1/2 cups heavy (whipping) cream
Chocolate Crust (recipe follows)
Semisweet chocolate curls (for garnish)

Measure half and half into a small pan, add marshmallows and cook, stirring until marshmallows are melted. Set pan in cold water and stir until mixture is cooled.

Blend in creme de menthe, creme de cacao, and about 6 drops of food coloring. Chill mixture until it begins to thicken.

Beat egg whites until stiff, then gradually beat in the sugar and continue whipping until whites hold short, distinct peaks.

In a large bowl, whip cream until stiff. Thoroughly fold marshmallow mixture and white into cream. Pour into pan with removable bottom or spring-released sides which you have lined with Chocolate Crust. Cover and freeze until firm (8 hours or longer).

Remove pan sides. The easiest way to remove the sides is to dip a towel in hot water, wring dry, and wrap about pan. Let stand 30 seconds. Then remove the towel, run a knife blade around the edge of the torte, and take away the pan sides. Set torte on serving dish. Garnish with chocolate curls made by shaving a bar of chocolate with a vegetable peeler.

CHOCOLATE CRUST

1 cup finely crushed chocolate flavored wafer cookie crumbs
2 tablespoons melted butter

Mix cookie crumbs with melted butter, and pat crumbs evenly over bottom of an 8- or 9-inch pan (at least 2-inches deep) with removable bottom or spring released sides.

Serves 12 to 16
Source: Sunset's Favorite Recipes, 1969

This is direct transcription, hope it lives up to the memory!