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Chocolate Coconut Caramel Dessert

CRUNCHY, FRUITY, DOUBLE CHOCOLATE BARK SHOUT OUTS! CHEESECAKE AND FRUIT TRIFLE CARAMELIZED PEAR AND NUTTY-COOKIE CRUNCH SUNDAE

Fudgy Peanut Butter Balls

Short cream soup Shortbread Sandwiches

cool your summer down!!! Minty Ice Cream Chocolate Thin Mint Pizza Supreme mint inside Homemade Thin Mint Ice Cream

death by peanut butter Peanut Butter and Jelly Ice Cream Sundae Pie

S'more Thanks a lot Thanks-A-Lot™ Ice Cream Cake Chocolate Thanks-A-Lot™ Éclair

Strawberry Lemonade Tasty Lemon Double-Dipped Strawberries Lemon Crunch Cheesecakes with Caramel Apple Topping Lemonades Yogurt Parfait

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

Submitted By: ABC Bakers

SHOUT OUTS! CHEESECAKE AND FRUIT TRIFLE

Ingredients:

1 cup strawberries, sliced
1/2 cup blueberries
1 kiwi, peeled and chopped
24 to 28 Shout Outs! Girl Scout Cookies
2 cups cold milk*
1 pkg. (3.4 oz) cheesecake instant pudding and pie filling*
Garnish: 4 Shout Outs! Girl Scout cookies

Instructions:

Combine strawberries, blueberries and kiwi; set aside. Place 2 to 3 Shout Outs! in the bottom of each dessert dish. Beat pudding mix and milk with whisk 2 minutes. Let sit 5 minutes. Divide half of pudding mixture between dessert dishes, covering cookies with pudding. Top with half of fruit mixture. Place 2 to 3 Shout Outs! over fruit mixture and top with remaining pudding. Spoon the remaining fruit mixture over each dessert. Cover and refrigerate at least 1 hour. To serve, stand up a cookie in the top of each dessert.

*You can substitute 2 cups Ready-To-Eat Cheesecake Filling for the milk and pudding mix. This can be found in the dairy case of most grocery stores. This will eliminate the step which tells how to make the pudding.

Makes:4

Submitted By: ABC Bakers

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 refrigerator until ready to serve.

Makes:28

Submitted By: ABC Bakers

CRUNCHY, FRUITY, DOUBLE CHOCOLATE BARK

Ingredients:

8 Shout Outs! Girl Scout cookies
1/4 cup each dried cranberries, dark raisins and golden raisins
1 pkg. (11 1/2 oz.) white chocolate drops
1 cup semi-sweet chocolate morsels

Instructions:

Chop or break Shout Outs! cookies into ¼- inch pieces. Place in a small bowl; add cranberries and raisins; mix together. Set aside. Line a small baking sheet with aluminum foil. Fill a medium saucepan one-fourth full of water. Heat until water simmers. Reduce heat to low and place a heat-safe bowl on top of saucepan, not touching water on bottom. Add white chocolate drops and stir until melted. Spoon melted white chocolate onto foil lined pan. Spread with spatula to form an 8x10-inch rectangle. Place semi-sweet chocolate morsels in microwave-safe bowl and microwave on high 50 seconds to 1 minute. Stir until smooth. Drizzle semi-sweet chocolate over white chocolate. Swirl chocolates together with a knife to marbleize. Sprinkle combined cookies and fruit evenly over top; press down lightly. Refrigerate 1 hour or until firm. Break or cut into pieces.

Note the preferred method to melt white chocolate drops is by placing in a heat-proof bowl over warm water. The microwave method is not recommended.

Makes:one 8x10-inch rectangle

Submitted By: ABC Bakers

CARAMELIZED PEAR AND NUTTY-COOKIE CRUNCH SUNDAE

Ingredients:

8 Shout Outs! Girl Scout Cookies
1/3 cup chopped pecans
2 tablespoons butter
1/4 cup packed light brown sugar
2 ripe, but slightly firm pears, cored and cut into 1/2-inch pieces
Vanilla ice cream
Garnish: 4 Shout Outs! Girl Scout Cookies

Instructions:

Place 8 Shout Outs! cookies in a large self-sealing plastic bag and close. Place bag on cutting board and use rolling pin to crush cookies into coarse crumbs. In a small bowl combine cookie crumbs with pecans; set aside. To make caramelized pears, melt butter in a medium frying pan over medium to medium-low heat. When butter foams, sprinkle the brown sugar over top. Cook until sugar is dissolved, about 3 minutes. Add pear pieces and cook over medium-low heat, stirring occasionally. Cook approximately 4 to 5 minutes or until the sauce is caramelized and the pears start to break down. To make sundaes place half of nutty-cookie crunch in bottom of each serving dish. Scoop ice cream over the nutty-cookie crunch. Top with warm pear sauce and sprinkle with remaining nutty-cookie crunch. To serve, place one Shout Out! on top of each sundae.

Makes:4 servings

Submitted By: ABC Bakers

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!

Submitted By: ABC Bakers

Short cream soup

Ingredients:

2 shortbread cookies
1 scoop of ice cream (of any kind)
half a cup of milk (add more milk if you want)

Instructions:

Put 1 scoop of ice cream in a bowl, add milk, crumble shortbread cookies on top and mix it up.

Makes:1

Submitted By: Annalise Catherine

Minty Ice Cream

Ingredients:

*thin mints
*mint ice cream (or your favorite flavor of ice cream)

Instructions:

*Get a few thin mints
*crunch them up
*get your favorite kind of ice cream or mint ice cream
*add the thin mints to the ice cream and mix
*enjoy!!:)

Makes:however many you want

Submitted By: Arianna

Chocolate Thin Mint Pizza Supreme

Ingredients:

1 pkg. (18 oz.) refrigerated chocolate chunk cookie dough
1/2 pkg. (19 cookies) Girl Scout Thin Mints
1/2 cup white chocolate morsels
Vanilla ice cream, optional

Instructions:

Press cookie dough evenly in the bottom of an ungreased 12-inch pizza pan or a 13x9x2-inch baking pan. (Dough will barely cover the pan.) Break Thin Mints into halves or thirds; press cookie pieces into dough, covering evenly. Bake at 350 degrees for 12 to 18 minutes or until golden brown. Place white chocolate morsels into a small self-closing bag. Microwave the bag of morsels on MEDIUM HIGH (70% power) for 40 to 50 seconds or until melted. Snip one corner (about 1/8 inch) off the bottom of the bag. Hold bag tightly at top and drizzle white chocolate stripes over top of pizza. When cool, cut pizza into 8 or 10 wedges. If desired, top each serving with a scoop of ice cream.

Makes:8 to 10 servings

Submitted By: ABC Bakers

mint inside

Ingredients:

mint ice cream
2 Thin Mint cookies

Instructions:

take one of the Thin Mints and put the mint ice cream on the thin mint.Use the second Thin Mint to make a sandwich.

Makes:troop 263

Submitted By: troop 263

Homemade Thin Mint Ice Cream

Ingredients:

3 quarts whole milk
2 cans sweetened condensed milk
1 cup sugar
1 pkg. white chocolate instant pudding
3/4 tube of Thin Mint Cookies
Rock salt
Ice

Instructions:

Mix all ingredients but salt and ice. Put into the container and close it tightly.
Put this container into a larger one and add a mixture of ice and salt in layers.
Turn it, shake, rattle, or roll it until ice cream is frozen. Quit and let it sit for a few minutes to freeze up completely. Then enjoy.

Recipe can be made in ice cream maker, two Ziplocs (1 quart and 1 gallon), or two coffee cans (1 1-lb. can and 1 3-lb. can.

Recipe makes one recipe for ice cream maker, three recipes for Ziplocs, or two recipes for the coffee cans.

Makes:3 quarts

Submitted By: ABC Bakers

cool your summer down!!!

Ingredients:

ice,blender,thin mints!!!

Instructions:

crunch the thin mints then put in the blender. Then put ice in blender and blend and there you go!!!!!!!!!!!! ENJOY!!!!!

Makes:one cup

Submitted By: taylor

death by peanut butter

Ingredients:

2 peanut butter sandwitch
1 bar of chocolate

Instructions:

cover the sandwitch with cocolate then put in oven until melted on the cookie.

Makes:10

Submitted By: Sydney Ward

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

Submitted By: ABC Bakers

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

Submitted By: ABC Bakers

Chocolate Thanks-A-Lot™ Éclair

Ingredients:

1 package Thanks-A-Lot™cookies
1 (3.4 ounce) package instant vanilla pudding mix
1 1/2 cups milk
1/2 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting

Instructions:

Line the bottom of an 8-inch round cake pan with Thanks-A-Lot™ cookies. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over cookie layer. Top with another layer of Thanks-A-Lot™ cookies and the remaining pudding. Top all with a final layer of Thanks-A-Lot™ cookies and frost with chocolate frosting. Refrigerate until serving.

Makes:6 to 8 servings

Submitted By: ABC Bakers

S'more Thanks a lot

Ingredients:

2 Thanks-A-Lot cookies
1 large marshmallow

Instructions:

Place one cookie face down on a plate so the chocolate side is up. Toast marshmallow and put onto cookie. Top with the other cookie chocolate side down. Squish together until marshmallow reaches edges.

Makes:1

Submitted By: Lindsey Briggs

Strawberry Lemonade

Ingredients:

Lemonade cookies(any amount)
Fresh Strawberries(any amount)

Instructions:

Cut the top off the strawberries. Throw away the top OR compost it. Cut the strawberries into thin slices then place 2 slices onto each cookie. Freeze for a few hours before serving so they're cool, refreshing, and crispy.

Makes:Depends on amount of ingredients

Submitted By: Macky Milnsey

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

Submitted By: ABC Bakers

Lemon Crunch Cheesecakes with Caramel Apple Topping

Ingredients:

8 Lemonades Girl Scout Cookies; 5 crushed, and 3 broken into small pieces
4 teaspoons melted butter
1pkg. (8 oz) cream cheese, softened
1/4 cup sugar
1/4 teaspoon vanilla extract
1egg
1 cup finely chopped apple
1/3 cup caramel flavored topping

Instructions:

Preheat oven to 350 degrees F. Place 6 foil baking cups in muffin pan. Combine crushed cookies and butter. Press crumb mixture into bottom of each foil cup. Beat cream cheese, sugar, and vanilla in large bowl with electric mixer on medium speed until blended. Add egg; beat on low speed just until blended. Stir in cookie pieces. Spoon batter evenly over lemon crunch crust. Bake 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight. Just before serving remove cheesecakes from foil cups. Top each cheesecake with chopped apple. Drizzle caramel topping over cheesecakes. Serve immediately.

Makes:6 servings

Submitted By: ABC Bakers

Lemonades Yogurt Parfait

Ingredients:

8 Lemonades Girl Scout Cookies, coarsely crushed
1/4 cup sweetened dried cranberries
4 containers (6 oz. each) flavored yogurt
1 cup chopped mixed fruit (suggestions: bananas, grapes, mandarin oranges, kiwi or blueberries)
4 Lemonades Girl Scout Cookies for garnishing

Instructions:

Combine crushed cookies and cranberries. Divide cookie mixture. Spoon half of cookie mixture into the bottom of four tall and narrow dessert glasses. Top with half of yogurt and half of mixed fruit pieces. Repeat layers. Garnish each dessert with 1 whole cookie.

Kitchen Tip: To crush cookies, place cookies into self-sealing plastic bag and close. Place bag on cutting board and use rolling pin to crush cookies into coarse crumbs.

Kitchen Tip: To make these parfaits as a troop activity, use clear tall plastic cups. Have an assortment of yogurt flavors and fruits so each girl can make a parfait with her favorite yogurt and fruit.

Makes:4 servings

Submitted By: ABC Bakers

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