5K season is officially here! I am fully aware of this because I signed up for a race this weekend that I am not really prepared for. I have a bad habit of doing that and then training hysterically at the very last minute…

I like running. I’m not very good at it though. I pretend I’m legit by checking my watch urgently and looking upset when I have to pause at crosswalks, but it’s all a farce. I will probably never feel like running is easy.

But there are so many good reasons to do it, and I actually do really enjoy it. For one thing, 5Ks are always exciting and fun to do with friends.

Another reason I run is that there is a lot of dessert in my life, and if running enables me to experience things like these Grasshopper Pie Bites, then so be it!

I love Grasshopper Pie and was inspired to see if I could make it into “bites” after seeing a recipe for Cheesecake Bites. I adapted a pie recipe to include Mint Oreos, because it seems a shame to waste the cookie filling.

I noticed the “Open with Pull Tab on Top” instructions as I was taking this photo….hehe. Next time!

The Oreo fillings are mashed up and mixed with marshmallow creme, whipped cream, mint extract and food coloring (if desired).

It’s a very simple recipe. It would be a low-stress option if you’re hosting an event or party.

Just FYI, it is VERY hard to have just one of these…you may want to go on a run first. But I promise you they will be worth it!

Grasshopper Pie Bites

Inspired by Cooking Classy
Adapted from allrecipes.com

Makes 35 bites

Ingredients
20 Cool Mint Oreos
1 cup marshmallow creme
1 teaspoon mint extract
1/2 teaspoon green food coloring (optional)
1 cup whipping cream

Directions
Separate 20 Cool Mint Oreos. Set the filling aside in a little bowl.

Of the 40 separate wafers, set aside 5 to be crumbled and used for garnish later. The remaining 35 will be the base of the bites.

In a large bowl, whip the marshmallow creme, mint extract, and food coloring together until smooth. Mash the Oreo fillings with a fork, then add to the marshmallow mixture and whip until completely combined.

In a separate bowl, whip the cream until soft peaks form, then fold it into the marshmallow mixture. It will be hard to combine the two at first but don’t despair – just keep folding until combined. Place mixture in the freezer for 20-30 minutes.

Use this time to set out the 35 base wafers and crumble the remaining 5 wafers (to be used as topping).

Remove mixture from the freezer, and scoop it into a piping bag or a regular Ziploc bag with the tip/corner cut off. Pipe a dollop of the mixture onto each wafer. Sprinkle with crumbs.

Freeze for at least 2 hours before serving. Enjoy!

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