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.
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
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.
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 Backers
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
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.
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
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
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
Cinna-Spins™ Banana Pops
Ingredients:
10 Cinna-Spins™, cookies
1 tablespoon chopped mixed dried fruit
1 tablespoon mini baking bits
1 tablespoon chopped peanuts
1 banana, cut into 3 pieces
3 popsicle sticks
1/3 cup yogurt, any flavor
Instructions:
Place Cinna-Spins™ into a sandwich size self-sealing bag and close top. Place this into a second bag and seal. Crush cookies with a rolling pin or can to form coarse crumbs. On a small plate, combine crumbs with dried fruit, baking bits and peanuts. Place popsicle stick into the bottom of each banana chunk. Place yogurt into a shallow plate. Roll banana in yogurt and then roll in Cinna-Spins™ mixture. Serve immediately.
Makes:3 pops
Submitted By: ABC Bakers
Razzle Dazzle Carrot-Cinnamon Cupcakes
Ingredients:
Cake:
1 18-oz. box carrot cake mix
½ cup orange juice
½ cup vegetable oil
4 eggs
1 8-oz. can crushed pineapple in juice, undrained
16 Cinna-Spins™ Girl Scout Cookies®, coarsely crumbled
½ cup sweetened flaked coconut
Frosting:
½ cup butter or margarine, softened
1 12-oz. package cream cheese, softened
1 16-oz. package powdered sugar
1½ tsp. vanilla extract
1 tube orange decorating gel or icing
Flaked coconut tinted with green food coloring
24 Cinna-Spins™, crumbled
Instructions:
Preheat oven to 350°F. Line cupcake pans with paper baking cups. In large bowl, beat cake mix, orange juice, oil, eggs and pineapple on low speed for 30 seconds. Beat on medium speed for 2 minutes. Stir in Cinna-Spins™ crumbles and coconut. Fill each cup 2/3 full (an ice cream scoop works well!). Bake 16 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely.
To make frosting, beat butter and cream cheese at medium speed with a mixer until creamy. Add powdered sugar and vanilla; beat at low speed to combine. Beat on high speed 10 seconds or until smooth. Spread about 2 tablespoons frosting on top of each cupcake. Sprinkle Cinna-Spins™ crumbles on top of frosting. With orange decorating gel make zig zag carrot design in center of each cupcake. Sprinkle green colored coconut at top of each carrot. Store in refrigerator.
Makes: 24 cupcakes
Submitted By: ABC Bakers
Cinna-Spins™ Yogurt Faces
Ingredients:
10 Cinna-Spins™ Girl Scout Cookies®
1/3-cup yogurt, any flavor
Sweetened dried cranberries
Sliced almonds
1 red apple wedge
4 mini marshmallows
Instructions:
On a large round plate, spread yogurt into a large circle. Place Cinna-Spins™ Girl Scout Cookies® around edges to form hair. Make eyes with dried cranberries, nose with sliced almonds, mouth with apple wedge and teeth with mini marshmallows.
Preheat oven to 375°F. Place Cinna-Spins™ into a sandwich size self-sealing bag and close top. Place this into a second bag and seal. Crush cookies with a rolling pin or can to form fine crumbs. Place crumbs in a shallow bowl; add brown sugar and mix. On a foil sheet, unroll bread stick dough and separate into 12 strips. Stretch each strip slightly and tie into a knot. Brush each knot with melted butter and roll in crumbs until completely covered. Place knots several inches apart on foil-covered baking sheet, pressing ends down firmly. Bake for 10 to 13 minutes or until golden brown. Cool slightly.
To make frosting, combine sugar, milk and vanilla in a small bowl, adding more milk if frosting is too stiff. Spoon frosting into a sandwich size self-sealing bag and close bag. Squeeze icing to corner of bag. Cut off tip; drizzle icing over top of knots.
The "Girl Scouts" name, mark and all associated trademarks and logotypes, including the "Trefoil Design", are owned by Girl Scouts of the USA. ABC Bakers is an official GSUSA licensed vendor.
