It's that time of year again! The time of year when you get suckered by cute little girls and buy more cookies then you ever need..........yup it is Girl Scout Cookie time!!!! I have a soft spot in my heart for Girl Scout cookies, I used to be a Girl Scout (I actually have my Gold Award). I was an extremely successfull cookie seller because when people told me that they couldn't buy them because they were on a diet I would tell them that they froze very well and they could have them after diet was over! OOOO how sweet I was!!
So now I am the one who is being suckered and I decided instead of sitting down with a box of Thin Mints and polishing them off in one sitting I would bake with them. So after doing a google search I found some great recipes, especially from the Girl Scouts of Kentuckania.
I am in love with this recipe, Mint Delight! It is fantastic and delicious - I actually froze it inorder to bring it into work and when it was frozen and defrosting it was good but once it defrosted it was AMAZING!! I was not a fan at first but after it was completely defrosted I totally was.
I am not a purist, to my mother's chagrin, and when I can I use low fat or reduced fat ingredients and it worked really well in this recipe. I forgot the recipe when I went into the store (not the first time and not the last time) and I had to guess the package sizes. I knew I needed the large box of chocolate pudding; however, the large size at the store was 5.9 oz and not 8 oz, it worked out well. Also, I wasn't sure how much cool whip I needed so I bought a large 12 oz and a smaller container. It was still frozen when I needed the first cup and I ended up using the large and a little bit of the second smaller container; however, I think if it was actually defrosted I could have gotten away with one.
This recipe is fantastic, it doesn't seem like it is going to work out when you are making it but as they say the proof is in the pudding!!
This is what it looked like frozen
(Source: the Girl Scouts of Kentuckania)
1 pkg. of Thin Mint cookies (crushed)
3 tbsp. butter or margarine (melted)
1 pkg. (8 oz.) softened cream cheese
2 pkgs. (5.9 oz. size) instant chocolate pudding
3 cups milk
4 cups whipped topping
- Combine cookies with melted butter or margarine, (save ¼ cup of cookies for topping). Press cookie mixture on bottom of 13” x 9” pan. Chill.
- Combine cream cheese with 1 cup whipped topping. Spread over cookie mixture. Chill for 15 to 20 minutes.
- Prepare pudding with 3 cups of milk and pour over cream cheese mixture. Chill for 1 hour or until ready to serve.
- Top with remaining whipped topping and Thin Mint cookie crumbs. (I put this on top and let it sit in the freezer over nite)