Grasshopper Torte

Combine the melted butter, chocolate wafer crumbs, and sugar in a bowl. Mix until the crumbs are well coated in the butter. Pat the mixture into the bottom, and up the sides, of a greased 9-inch springform pan. Set the pan aside.

Combine the milk and marshmallows in a saucepan over low heat. Cook, stirring frequently, until the marshmallows are melted. Let cool.

Whip the whipping cream in a mixing bowl with an electric mixer in medium-high speed until the cream is stiff. Add the creme de menthe and mix just until uniform in color. Fold in the marshmallow mixture.

Pour the grasshopper filling into the chocolate wafer crust. Place the torte in the refrigerator and chill for at least 6 hours.

Remove the pan from the refrigerator and carefully loosen the sides of the pan and pull them away from the torte.

Garnish the grasshopper torte with freshly shredded mint and whipped cream, if desired.

The grasshopper torte can also be frozen. Flash-freeze the ungarnished dessert in the springform pan. Remove the pan from the freezer and let thaw just enough to remove the torte from the pan. Wrap the torte well in plastic wrap then wrap in foil. Thaw the torte in the refrigerator before serving.