Thin Mint Ice Cream
Ingredients
2 scoops of mint chocolate chip ice cream
4 thin mint cookies
whip cream
1 cherry
Instructions
Place cookies in a food processor or baggie and crumble cookies into crumbs. Get two scoops of your favorite mint chocolate chip ice cream and place in bowl. Add whip cream and sprinkle Thin Mint crumbs all over. Top with cherry and enjoy!
Makes: 1 serving
Fudgy Peanut Butter Balls
Ingredients
1 1/2 boxes (24 cookies) Girl Scout Peanut Butter Patties
3 tablespoons butter or margarine, melted
2/3 cup salted peanuts, finely chopped
Instructions
Place cookies in food processor or blender; process until fine crumbs. Combine crumbs and butter; mix until well blended. Roll mixture into 1-inch balls. Place peanuts in small narrow bowl. Roll each ball in peanuts, gently pressing peanuts into balls. Store in covered container in
Makes: 28
Chocolate Coconut Caramel Dessert
Ingredients
1 box Girl Scout Caramel deLites
3 tablespoons margarine, melted
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 1/2 cups non-dairy whipped topping, thawed
1 1/4 cups cold milk
1 pkg. (4-serving) instant coconut creme pudding and pie filling
1/4 cup toasted coconut
3 tablespoons semi-sweet chocolate mini morsels
Non-stick cooking spray
Instructions
Place cookies in a food processor or blender; process until fine crumbs. Spray bottom of a 9-inch square pan with non-stick cooking spray. Combine cookie crumbs and margarine; press evenly in bottom of prepared pan. Using an electric mixer beat cream cheese with sugar and 2 tablespoons milk until smooth. Blend in 3/4 cup whipped topping. Spread evenly over cookie layer. Pour 1 1/4 cups milk into a bowl. Add pudding mix and beat 1 to 2 minutes or until smooth. Pour over cream cheese layer. Chill several hours or overnight. Spread a thin layer of coconut on a baking sheet and bake in 325 degree oven for 6 to 8 minutes, stirring frequently; cool. Just before serving, spread remaining 3/4 cup whipped topping evenly over top of dessert; sprinkle toasted coconut and mini morsels on top of dessert. To serve, cut into 12 portions.
Makes 12 servings
Thanks-A-Lot™ Ice Cream Cake
Ingredients
1 package Thanks-A-Lot™cookies, crushed
1 cup butter, melted
1/2 cup white sugar
1/2 gallon vanilla ice cream, softened
1/2 cup milk
2 (3.4 ounce) packages instant vanilla pudding mix
1 (12 ounce) container frozen whipped topping, thawed
Instructions
Combine Thanks-A-Lot™ cookies, butter and sugar in a 9x13 inch baking dish and press mixture into sides and bottom of dish. In a large bowl, combine ice cream and milk with electric mixer. Blend in pudding mix, then pour mixture into prepared crust. Top with whipped topping and refrigerate for 2 hours before serving. Refrigerate until served.
Makes: 6 to 8 servings
Reduced Fat Daisy Go Rounds™ Creamy Banana Pudding
Ingredients
1 can (14 oz.) sweetened condensed milk
1 ½ c. cold water
1 pkg. (3.4 oz.) instant vanilla pudding mix
2 c. whipped topping
2 c. Reduced Fat Daisy Go Rounds™
3 medium bananas, sliced and dipped in lemon juice (2 c.)
Garnish: whipped topping, maraschino cherries with stems and ground cinnamon
Instructions
Combine condensed milk and water in a large bowl. Add pudding mix and beat until well blended. Chill for 5 minutes. Fold in whipped topping. In eight individual cups or serving dishes layer ¼ c. pudding, 2 tbsp. Reduced Fat Daisy Go Rounds™ and 2 tbsp. banana slices. Repeat layers one more time. To serve, garnish with whipped topping, cherry, and sprinkle with cinnamon. To serve later, cover with plastic wrap and refrigerate.
Makes: 8 servings, 4 c. of pudding mixture
Shortbread Sandwiches
Ingredients
1 quart sherbet, frozen yogurt or ice cream softened
Girl Scout Shortbread Cookies (2 per sandwich)
1 empty 6 oz. juice can
Instructions
Fill juice can with softened sherbet, frozen yogurt or ice cream and refreeze. Remove the end of the juice can and push frozen sherbet, yogurt or ice cream out and slice into 1/4 inch rounds. Sandwich each slice between two Shortbread cookies. Store in freezer.
Makes: As many as you like!
Peanut Butter and Jelly Ice Cream Sundae Pie
Ingredients:
1 box (9 oz.) Girl Scout Peanut Butter Sandwich Cookies
5 tablespoons butter or margarine, melted
1 quart vanilla ice cream, softened
2/3 cup strawberry topping
1/3 cup peanuts, chopped
Chocolate fudge topping, optional
Instructions:
Place cookies in food processor or blender; process until fine crumbs. To make crust, combine cookie crumbs and butter. Set aside 1/2 cup of crumb mixture and press remaining crumbs into bottom and sides of an ungreased 9-inch pie pan. Freeze until firm. Spread 2 cups ice cream in an even layer over cookie crust. Drizzle with 1/3 cup strawberry topping and sprinkle with 1/4 cup reserved crumb mixture. Top with remaining 2 cups ice cream, spread in an even layer. Drizzle with remaining 1/3 cup strawberry topping. Sprinkle with remaining 1/4 cup crumb topping and chopped peanuts. Freeze until firm. To serve, cut into 8 wedges. If desired, top each serving with chocolate fudge topping.
Makes 8 servings
Tasty Lemon Double-Dipped Strawberries
Ingredients:
1 cup (8 oz.) white chocolate morsels
1 tablespoon shortening
1 pint medium strawberries, rinsed and well dried
6 Lemonades Girl Scout Cookies, coarsely crushed
Instructions:
Melt white chocolate morsels and shortening in microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute. Stir just until morsels are melted. If necessary, microwave at additional 10-second intervals and stir until melted. Dip strawberries into melted chocolate; roll in crushed cookies. Place on wax paper-lined plate: refrigerate until set. Store in refrigerator no longer than 24 hours.
Kitchen Tip: Strawberries should be dried very well. Pat with paper towel before dipping to remove excess moisture.
Makes: 6
Post a Comment
