The Classic Buffet Desserts Younger Generations Have Likely Never Tried

The 1960s was a decade of many distinctive things: The Beatles, the hippies, and colorful foods and drinks — and bright green crème de menthe was a favorite ingredient. This minty, sweet liqueur is the base for two popular cocktails of the times — the Grasshopper and the Stinger – and became the main element in many bright green desserts on display at buffets. Grasshopper pie (inspired by the cocktail), crème de menthe bars, crème de menthe cheesecake, and parfaits are just a few.

While the origin of grasshopper pie is unknown, food historians place it to be around the late 1950s to early 1960s, making it a nostalgic treat for the baby boomer generation. It's basically a chilled, boozy mint pie with a chocolate cookie crust. Among its ingredients are marshmallows, crème de menthe, and white crème de cacao (a chocolate liqueur with vanilla beans). It's easy to make and doesn't require baking, which greatly contributed to its popularity.

When it was first created in 1775, crème de menthe was made from fresh mint and completely natural and clear. As time went on, it was replaced by artificial flavors and colors. As health concerns grew around food dyes, bright, artificially-colored ingredients grew less appealing.

Of course, the delicious combination of chocolate and mint never really went away. Chocolate mints, for example, are still a popular way to end a meal. Olive Garden serves special Andes Mints with its checks (which is not one of the Italian chain's 12 secrets), After Eights are still a household staple around the holidays, and Thin Mints are the Girl Scouts' best-selling cookie and not at risk to be discontinued. Plus — mint chocolate chip ice cream always hits just right. Green desserts are still perfectly acceptable for Saint Patrick's Day, too — think of the McDonald's Shamrock Shake.