Remember Mayonnaise Cake, Wacky Cake, 7UP Cake or Sauerkraut Cake?

Throughout the years, Kitchen Mailbox has featured these popular recipes that date from the 1930s to the '70s. Which brings us to today's recipe:

Grasshopper Pie.

The Grasshopper cocktail was the inspiration behind the Grasshopper Pie. And like the cocktail, it's made with heavy cream, white creme de cacao and green creme de menthe. Grasshopper Pie was popular in the 1950s.

Renee Ter Beest of Brownsville, Wisc., requested "a recipe for a mint pie with an Oreo cookie bottom. The pie I had had a smooth marshmallow texture."

Helen Lamison of Carnegie responded: "This recipe has to be what Renee Ter Beest requested. It's from an old Betty Crocker cookbook."

If you're looking for another easy summer dessert, make a batch of Frozen Lemonade Cupcakes. These no-bake gems are tasty and they are easy enough that you can let the little ones help.

GRASSHOPPER PIE

PG tested

• 1 1/2 cups Oreo cookie crumbs, about 25 cookies
• 3 tablespoons granulated sugar
• 1/4 cup butter, melted

• 32 large marshmallows or 3 cups miniature marshmallows
• 1/2 cup milk
• 1/4 cup green creme de menthe
• 3 tablespoons white creme de cacao
• 1 1/2 cup chilled whipping cream
• Few drops green food coloring, optional

Preheat oven to 350 degrees.

Mix together cookie crumbs, sugar and butter. Press firmly and evenly over the bottom and sides of a 9-inch pie pan. Bake 10 minutes. Cool completely.

Heat the marshmallows and milk over medium heat, stirring constantly, just until marshmallows melt. Chill until thickened, about 10 minutes. Beat the whipping cream until stiff peaks form. Fold in marshmallow cream, liqueurs and food coloring if using it.

Spread over crust and chill at least 3 hours or until set.

Sprinkle pie with grated semisweet chocolate, if desired.

-- Betty Crocker's Cookbook

FROZEN LEMONADE CUPCAKES

PG tested

• 18 cupcake liners
• 1 3/4 inch round cookie cutter
• 10.75-ounce frozen reduced-fat or fat-free pound cake, thawed
• 14-ounce can Nestle La Lechera fat-free sweetened condensed milk or sweetened condensed milk
• 6-ounce can frozen lemonade or limeade concentrate, partially thawed (about 2/3 cup)
• 12-ounce container frozen whipped topping, thawed
• Grated lemon peel for garnish, optional
• Lemon peel (1 or 2 lemons)

Place cupcake liners in a cupcake pan (I used 2 cupcake pans). Cut pound cake into 18 slices (about 3/8 inch thick). Using the cookie cutter or appropriate size to fit into paper liners, cut slices into rounds (discard cake scraps or save for another use). Place cake round into paper liners.

Combine sweetened condensed milk and lemonade concentrate in large bowl; stir well. Stir a large spoonful of whipped topping into mixture. Fold in remaining whipped topping. Spoon evenly into liners. Freeze for 2 hours. Cover; freeze for several hours or overnight before serving. Garnish with lemon peel.

-- Nestle

Franklin Spaniol, Coraopolis: "My mother had clipped a recipe from the paper some years back for Gary Nelson's Nut Rolls (could be strudel), and she used it quite frequently for the dough part of the recipe. I unfortunately lost this and have saddened her. I have been trying to find a copy. Would appreciate any help."

Katherine Woodcock, Squirrel Hill: "Kazanski's Deli in Squirrel Hill closed last year, and I have been trying to find a chicken noodle soup that compares with theirs. Would it be possible to track down the recipe?"

First Published: August 25, 2011, 4:00 a.m.