Extra Girl Scout cookies? What’s that?
If you can devour an entire box of Thin Mints in a single sitting, then you might not need the following recipes. However, if you are like my parents, who buy a box of cookies from every smiling Brownie and Girl Scout that comes within a 50-yard radius of their home or office, then you might consider whipping up these simple yet tasty treats:
THIN MINT CHOCOLATE PIE
Ingredients:
1 box Thin Mint Girl Scout cookies
3 tablespoons melted butter
2 cups cold milk
1 package chocolate instant pudding (6 serving size)
2 to 3 cups whipped cream
Chocolate syrup
Directions:
Remove 8 to 10 Thin Mints and set aside.
Crush remaining cookies, and then mix them with butter. Press firmly onto bottom and up side of 9-inch pie plate.
Pour milk into large bowl, add pudding and mix well until it starts to thicken. Spoon pudding into crust. Top with whipped cream.
Decorate top of pie with extra thin mints and chocolate syrup.
GIRL SCOUT COOKIE PUDDING PARFAIT
Ingredients:
10 to 14 Lemon Chalet Creme Girl Scout cookies
2 1/2 cups cold milk
2 packages (4 serving size) vanilla instant pudding and pie filling
1 (8 ounce) cool whip, whipped topping, divided
1 tablespoon fresh lemon zest
2 to 3 cups mixed berries, such as blueberries, raspberries, blackberries and sliced strawberries
1 to 2 tablespoons sugar
Directions:
Pour milk into large bowl. Add dry pudding mixes. Beat until well blended. Then, gently stir in all but 1/2 cup of the whipped topping and lemon zest.
In another bowl, toss berries with sugar.
Place all but 6 cookies in a plastic bag. Gently crush (leave some chunks).
Place about a tablespoon of crushed cookies in parfait glasses. Top with pudding mixture, then add berries.
Repeat layers ending with extra whipped topping on top, berries and a whole cookie.
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