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Chocolate Coconut Caramel Dessert

Fudgy Peanut Butter Balls

Shortbread Sandwiches

Chocolate Thin Mint Pizza Supreme Homemade Thin Mint Ice Cream

Peanut Butter and Jelly Ice Cream Sundae Pie

Thanks-A-Lot™ Ice Cream Cake Chocolate Thanks-A-Lot™ Éclair

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

Flower Power Garden Reduced Fat Daisy Go Rounds™ Creamy Banana Pudding Crunchy Cookie and Peanut Dip for Apples Daisy Power Mix

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

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

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

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

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.

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

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

Flower Power Garden

Ingredients:

1 pkg. (24 oz.) individual vanilla pudding snacks
Reduced Fat Daisy Go Rounds™ Girl Scout cookies
Green fruit flavored snack rolls
Chocolate sandwich cookies, crushed
Gummy worms

Instructions:

On a large round plate spread one pudding snack into a large circle. Place Reduced Fat Daisy Go Rounds™ to form a flower garden. Roll up snack rolls to form stems for each flower. Sprinkle crushed cookies under stems to form dirt. Place gummy worms in dirt.

Makes:Makes: 6 gardens

Submitted By: ABC Bakers

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:Makes: 8 servings, 4 c. of pudding mixture

Submitted By: ABC Bakers

Crunchy Cookie and Peanut Dip for Apples

Ingredients:

1 pkg. (8 oz.) cream cheese, softened
¼ c. sugar
¾ c. brown sugar
1 tsp. vanilla
1 c. Reduced Fat Daisy Go Rounds™
½ c. chopped peanuts
Red and green apples, sliced

Instructions:

Combine cream cheese, sugar, brown sugar and vanilla in a medium size bowl. Place Reduced Fat Daisy Go Rounds™ in a small sandwich bag; close bag and coarsely crush with rolling pin. Stir cookie pieces and peanuts into cream cheese mixture. Serve dip with apple slices. If not serving immediately, store in refrigerator.

Makes:Makes: 2 c. dip

Submitted By: ABC Bakers

Daisy Power Mix

Ingredients:

2 c. Reduced Fat Daisy Go Rounds™ Girl Scout Cookies
1 c. candy-coated chocolate pieces
1 pkg. (6 oz.) cranberries and raisins
1 c. checkerboard shaped pretzel pieces, broken in half
1 c. peanuts, optional

Instructions:

Place all ingredients in a gal. size self sealing zipper bag. Close bag and shake to mix ingredients.

Serving suggestion: Place power mix in 8 to 9 oz. plastic cups; wrap with plastic wrap. Twist plastic wrap at top and tie with ribbon.

Makes:Makes: 5 c.

Submitted By: ABC Bakers

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