Ingredients:
30 grasshopper fudge mint cookies ( Keebler)
2 tablespoons butter, melted and cooled
1 envelope unflavored gelatin
1/3 cup cold water
1 cup unsweetened cocoa powder
3/4 cup water
8 ounces cream cheese
8 ounces reduced-fat cream cheese ( Neufchatel)
2 cups sugar
1 teaspoon peppermint extract
thawed frozen whipped topping
creme de menthe thin candies, halved diagonally ( Andes)
mint leaves
Directions:
Coat an 8- or 9-inch springform pan with nonstick spray.
Break up cookies into a food processor; pulse until fine crumbs.
Transfer 1/4 cup crumbs to a small bowl; cover and reserve.
Add butter to remaining crumbs and pulse until blended.
Press into bottom of prepared pan; place in freezer.
Sprinkle gelatin over cold water in a small saucepan.
Let stand 1 minute, then stir with a heatproof plastic spatula over medium-low heat until granules completely dissolve and liquid begins to steam.
Remove from heat.
Whisk cocoa powder into warm water until well blended; set aside.
Beat both bricks cream cheese and the sugar in a large bowl with mixer on medium speed until smooth and fluffy.
On low speed, beat in cocoa mixture, dissolved gelatin and mint extract until blended.
Pour over the chilled crust.
Cover and refrigerate at least 5 hours or until firm.
Shortly before serving: Remove sides of pan.
Using 2 broad spatulas, lift cake off springform-pan base onto a serving platter.
Press reserved crumbs onto sides of cake.
Drop small dollops of topping around top edge, then garnish with mint triangles and mint sprigs.
Servings: 12
Time preparation: 25 min.
Time total: 25 min.