I made this jello a last year for St. Paddy’s day and it was such a hit it deserves revisiting. Green and minty with a little liqueur to warm the heart, this jello mold just feels like Christmas to me. Crème de menthe and sweetened condensed milk top off a chocolaty cookie crust. This recipe appears in my book Hello Jell-O! but I’m sharing it here as my holiday gift to you. Check out my book for many more recipes like this one (52 to be exact) and have a safe and happy holiday season!
Note: If you are short on time, you can chill the crème de menthe ahead of time (I keep all my booze in the freezer anyways) and the layer will set faster.
2 tablespoons (2 envelopes) of unflavored gelatin powder
1/2 cup cold water
1/2 cup boiling water
1 1/2 cups (14 ounce can) sweetened condensed milk
1 1/2 cup crème de menthe
1/2 cup sour cream
3 or 4 drops green food dye (optional)
1 tablespoons (1 envelopes) of unflavored gelatin powder
3/4 cup milk
1 1/2 cup crushed chocolate cookie crumbs
For the grasshopper layer, in a bowl, sprinkle 2 tablespoons (2 envelopes) of gelatin evenly over cold water and allow the gelatin to absorb the water for two minutes. Stir in boiling water until gelatin is fully dissolved. Beat in sweetened condensed milk, crème de menthe, sour cream, and food dye until the mixture is smooth. Spoon into a 6 cup mold. Refrigerate until gelatin is set but not firm. (This layer may begin to set faster than the next layer can be prepared so it may be best to leave at room temperature until the next layer in nearly ready.)
For the crust layer, in a saucepan, sprinkle 1 tablespoon (1 envelope) of gelatin evenly over milk and allow the gelatin to absorb the milk for two minutes. Bring milk just to a boil being careful not to let the milk boil over. Remove from heat. Allow to cool to room temperature and stir in chocolate cookie crumbs. Gently spoon into the mold over the crème de menthe layer. (It may be necessary, depending on the circumference of the mold, to double this portion of the recipe in order to get full coverage over the grasshopper layer.) Refrigerate until firm. Unmold and serve.
Makes 6 cups (or 8 cups if crust layer is doubled)