If you are a Girl Scout leader or cookie mom, or even the mom of a Girl Scout, or a fan of Girl Scout Cookies you might find yourself with more boxes of Girl Scout cookies than you could possibly ever eat. Why not use them to make some different desserts.
As a leader I wanted a way to help get the girls more interested in selling the cookies, and during the meeting before we did our on site cookie shop, I showed the girls how to make dessert using the cookies.
This was also the year that the new lemon cookies came out so I created a couple of recipes using the new lemon cookies and gave them to the parents of the girls in my troop, hoping this might drum up some interest in the new cookies. I have also always thought the mint cookies would make a good pie crust and I confirmed this with the recipe below.
The Thanks A-Lot Sm’Ores below was what I had the girls make, it was easy and they really liked it. I got the idea for the recipe from a recipe someone had placed on the area Girl Scout web site for the old Animal treasures cookies. The recipe is basically the same but using different cookies, and adding a couple of filling options.
The lemon lime dessert can also be made safe for diabetics, and it tastes better than you might imagine.
Thanks A-lot Sm’ Ores
1 Box of Animal Treasures
1 Box of Marshmallow Fluff (Spread)
Spread Marshmallow Fluff on the Chocolate Side of one Animal Treasure. Top with Another Animal treasure, Chocolate Side on the Spread.
Option: Add some thin slices of banana to the sandwich or some really chopped peanuts.
Lemon Crunch Parfait
12 Girl Scout Lemon cookies
1 quart frozen Reduced Fat or fat free vanilla yogurt
1 can of cherries (for pie filling) or can of apples (for pie filling)
1/2 teaspoon ground cinnamon
Place cookies in a small self-sealing plastic bag. With a rolling pin crumble cookies into small pieces; set aside. Spoon one-half of yogurt into 6 parfait glasses or dessert dishes. In a small bowl combine apples or cherries and cinnamon. Layer 2 tablespoons of apple or cherry mixture over yogurt in each dessert dish; sprinkle with half of cookie crumbs. Spoon remaining yogurt over cookie crumbs; layer remaining apple mixture on top. Sprinkle with remaining cookie crumbs.
Lemon Lime Jello Dessert
1 large or 2 small packages vanilla or lemon pudding mix (and ingredients to prepare that according to package)
2 small or one large box of lime Jello
12 Lemon cookies (Crushed in to crumbs)
Prepare the Jello according to package directions, after spraying with non stick cooking spray, pour the mixture in a rectangle or square glass cake pan or Pyrex, the pan should be around 8 x 9, but any pan that is close to the size should be fine. Place the Jello in the fridge and allow it to firm up, this will take about 4 hours. Once it is significantly set prepare the pudding according to directions, then after pudding is at the correct pudding consistency, spread the pudding on the Jello. Then sprinkle the cookie crumbs over the pudding, reserving a little bit to garnish the top. Top the mixture with whipped cream, and sprinkle with the reserved cookie crumbs.
Place in refrigerator for about an hour before serving, serve cold so it stays firm and put any left over back in the fridge right away. Cut in to squares or rectangles to serve. Makes about 6 to 8 servings depending on the shape and size of the pan.
Sugar free option: Use sugar free Jello and sugar free pudding and low or no sugar whipped cream, or skip the whipped cream. There will still be some sugar in the crumbs but since each peace will hot have that much on it it should be fine for diabetics whose blood sugar is under control.
1 Box of Thin Mint Cookies
1 large box Pudding chocolate (and ingredients required to prepare as directed on box)
½ stick butter or margarine firm
¼ teaspoon mint extract (or to taste)
Crush the cookies in a plastic bag with a rolling pin or what ever method suits you. Chop the firm butter or margarine in to small pieces. With a pastry cutter or fork combine the butter with the cookie mixture, don’t work it in to hard just where the they start to adhere to one another. Place the mixture in a pie pan. Then using a fork begin to smash the mixture down in to the pan until it is completely distributed through out the pan, obviously this is the crust.
Prepare pudding according to the pie filling directions on the package, and mix in the mint extract.
Spread the pudding mixture in to the pie dough. Cover with whipped cream.
Place it fridge and allow it to set for at least an hour before serving. Slice as you would any pie to serve.
Ice Cream Option
Note: You can use the thin mints to make a chocolate crust for just about any kind of pie it would compliment. Also you could soften ice cream in any complimenting flavor and spread the softened ice cream in to the pie shell, then place the pie in the refrigerator to re-freeze, remove and top with whipped cream. Re-freezing will take 3 to 4 hours for correct consistency.