Crush the Girl Scout cookies and line the bottom of a small glass Pyrex dish. Save 1/2 cup for top.
Mix vanilla pudding according to directions, then mix with softened cream cheese.
Set aside.
Mix chocolate pudding according to directions and mix with Cool Whip. Set aside.
Spread vanilla pudding mixture on top of cookies in the pan.
Spread the chocolate pudding mixture on top of the vanilla mixture. Top with Cool Whip and the remaining cookies.
Refrigerate at least 1 hour before serving.
Cut one large strawberry into 4 slices.
Lay one slice of strawberry on top of each Girl Scout Thin Mint Cookie.
For a second option:
Slice about 4 strawberries into a bowl.
Crumble 1 to 2 Girl Scout Thin Mint Cookies over top.
Garnish with 1 tbsp thawed whipped topping, such as Cool Whip Free.
Combine all the ingredients; mix well and shape into a roll. Cover the outside of roll with remaining 1/2 cup of crushed Girl Scout cookies.
Wrap roll in waxed paper and put in refrigerator at least 5 hours.
Cut in slices and top with whipped cream. Makes 8 servings.
oil.
Mix 25 crushed cookies with butter in a large
Crush a box of Girl Scout mint cookies.
Put 2/3 of crushed cookies in bottom of pie pan.
In double boiler, melt marshmallows and milk.
Add creme de menthe.
Let cook while whipping cream. Fold hot mixture into whipped cream.
Pour over crushed cookies. Sprinkle rest of crushed cookies on top and refrigerate or freeze. Serve chilled.
ixture by teaspoonfuls over shortbread cookies.
Cool completely.
Remove
Spray a 9 x 2 x 13-inch Pyrex dish with Pam.
Crunch cookies; spread in dish.
Spread Cool Whip over cookies.
Spread caramel topping over Cool Whip.
Sprinkle coconut and nuts over caramel; drizzle chocolate syrup over top.
May be frozen or eaten at once.
Drizzle chocolate syrup on bottom of each crust.
Put 1/2 of the ice cream in each crust.
Drizzle more chocolate syrup.
Spread cool whip on and then drizzle more syrup.
Crumble grasshopper cookies, or girl scout thin mint cookes on the top (just a few).
Freeze, then serve.
t Girl Scout stores, or use small cutter of your choice. Place cookies
Melt chocolate and butter over low heat.
Add sugar, salt and vanilla.
Let cool.
Add crumbs, nuts and marshmallows.
Mix well.
Spread in buttered 8 x 8-inch pan.
Chill several hours. Yum! Yum!
br>Crush or process remaining cookies, then mix them with the
ven to 350\u00b0F
For the cookie base: Line a
Cream butter and sugar. Sift flour, salt and baking powder together. Add flour mixture to butter and sugar, along with eggs, milk and vanilla. Mix well. Chill dough about 1 hour. Roll very thin and use tin can to cut out cookie shapes. Bake on greased cookie sheet at 425 degrees for 8-10 minutes. Sprinkle baked cookies with a little sugar. Makes 6-7 dozen cookies.
Set crushed cookies aside.
Beat together egg whites and salt until soft peaks form.
Add sugar to egg whites and beat until peaks form.
Add vanilla, nuts and cookies to egg mixture with a light, folding motion.
Spread in a buttered 9-inch pie plate. Bake at 325\u00b0 for 35 minutes.
Cool thoroughly.
Whip whipping cream to peaks.
Add confectioners sugar to beaten cream. Spread this on cooled pie.
Garnish with chocolate curls.
Chill 3 to 4 hours before serving.
n even layer.
Bake for 20-25 minutes, until base
Cream the butter and sugar. Add eggs, milk, vanilla and flour which have been sifted with salt and baking powder.
Mix these ingredients well. Chill for about 1 hour. Roll out very thick and cut with 2 1/2-inch cookie cutter.
Bake at 425\u00b0 for 8 to 10 minutes until golden. Sprinkle baked cookies with sugar.
In a large mixing bowl, cream together the shortening, sugar, vanilla and salt with an electric mixer.
Add the egg and beat the mixture until it's fluffy.
Add the baking soda and mix for about 20 seconds, then add the buttermilk and mix for an additional 30 seconds.
In another bowl, combine the flour and baking powder. Pour dry ingredients into wet ingredients and mix well with an electric mixer until flour is incorporated.
Roll the dough into a ball, cover it with plastic wrap and chill for 1 hour.
Preheat oven to 325 degrees.
Cream butter and sugar until fluffy.
Add eggs, milk, vanilla and dry ingredients, which have been sifted together.
Chill 1 hour.
Roll on a heavily floured board until very thin.
Cut out with a 2 1/2-inch cutter.
Bake at 425\u00b0 for 8 to 10 minutes. Sprinkle with sugar.
Yields 30 cookies.
Cream butter and the cup of sugar; add well-beaten eggs, then milk, vanilla, flour, salt, and baking powder. Refrigerate for at least 1 hour.
Roll dough, cut into trefoil shapes, and sprinkle sugar on top, if desired.
Bake in a quick oven (375\u00b0) for approximately 8 to 10 minutes or until the edges begin to brown. Makes six- to seven-dozen cookies.
Cream softened butter and sugar in large bowl.
Add eggs, milk and vanilla; mix well.
In separate bowl, mix flour, salt and baking powder.
Add slowly to creamed mixture, mixing well after each addition.
Refrigerate for at least 2 hours.
When ready to bake, spoon out enough to roll out on pastry board, leaving rest in refrigerator.
Roll to 1/8-inch thickness and cut with cookie cutters.
Bake at 375\u00b0 for 6 to 8 minutes.
Cool on wire rack. Let cookie sheet cool before putting fresh dough on it.