More Girl Scout Cookie Recipes...

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Thin Mint
- Bogie's Chocolate Decadent Pie
- Chocolate Thin Mint Pizza Supreme
- Mint Delight
- Thin Mint Rainier Pavlova
- Tri-Layer Peanut Butter Mint Bombe
- Dreamy Delight
- Magical Ice Cream
- Girl Guide Cookie Surprise
- Thin Mint Cookie Cake
- Thin Mint Milkshake
- Chocolate Mint Cheesecake
- Thin Mint Grasshopper Pie
- Mini-Grasshopper Cheesecakes
- Homemade Thin Mint Ice Cream
- Chocolate Mint Loaf
- Bite-Sized Frozen Mint Rounds
- Girl Scout Chocolate Mint Mousse Cake
- Girl Scout Cookie Pizza
- Girl Scout Thin Mints Recipe (copycat)
- Easy Girl Scout Thin Mints Recipe using Ritz crackers (copycat)

Trefoils
- Angelic Surprise, Strawberry
- Baked Alaska
- Baked Alaska, Strawberry
- Bogie's Chocolate Decadent Pie
- Cookie Magic Pie Crust
- Freezer Fantasy
- Layered Apple Cheesecake
- Marvelous Trefoil S'mores
- Magical Ice Cream
- Magician's Lo-Cal Favorite
- Mini Cheese Cakes
- Nutty Chocolate Delight
- Old Fashioned Crumb Cake
- Orange Delight
- Samoa Trefoil Surprise
- Tri-Layer Peanut Butter Mint Bombe
- Girl Guide Cookie Surprise

Tagalongs
- Brownie Walnut Surprise
- Cookies ‘N Cream Pie
- Disappearing Delight
- Magical Ice Cream
- Peanut Butter Do-Si-Dos Bundt Cake
- Peanut Butter Pie
- Tri-Layer Peanut Butter Mint Bombe
- Girl Guide Cookie Surprise
- Tagalong Cheesecake
- Tagalong Pudding Float

Lemon Coolers
- Lemon Cooler Cookies (copycat) Recipe
- Cookie Magic Pie Crust
- Girl Guide Cookie Surprise
- Girl Scout Cookie Pizza

Samoas
- Samoas Kiss Brownies
- Samoas Surprise
- Super Samoas Surprise
- Samoa Kisses
- Samoa Tortoni
- Samoa Trefoil Surprise
- Levitating Layers
- Mocha-Samoas-Zuccotto
- Girl Guide Cookie Surprise
- Girl Scout Cookie Pizza

Do-Si-Dos
- Cookie Magic Pie Crust
- Crunchy Caramel Apples
- Do-Si-Dos Brownies
- Do-Si-Dos Surprise
- Easy Trail Mix
- Peanut Butter Do-Si-Dos Bundt Cake
- Presto Peanut Butter Pie
- Girl Guide Cookie Surprise

(Recipes made with certain cookies. Some recipes need more than one kind of cookie.)
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Bogie's Chocolate Decadent Pie:

1 ¼ cups Thin Mints, crushed
1 ¼ cups Trefoils, crushed
¼ cup sugar
1/3 cup butter, melted 1 ½ cups milk
chocolate chips
1 ½ cups white chocolate chips
1 ½ cups sweetened condensed milk
1 ½ teaspoons vanilla extract
1 ½ cups fresh whipping cream

Preheat oven to 375 degrees.

Crust:
Spray the inside of a 9" pie pan with non-stick cooking spray. In a bowl combine shortbread cookie crumbs, sugar and melted butter. Press mixture firmly into sprayed pie pan, covering bottom and sides. Bake 5-7 minutes. Set aside to cool.

Filling:
In a microwave-safe bowl, combine milk chocolate chips, ½ cup condensed milk, and ½ teaspoon vanilla. Microwave for 2 minutes on medium power. Alternately combine all ingredients and melt in double boiler. Stir until all chips are melted and pour into bottom of cooled crust. Set in refrigerator while preparing second layer. For second layer, repeat above process using the vanilla chips. Pour over milk chocolate layer. Set in refrigerator while preparing top layer of whipped cream. Pour whipped cream over the top, then sprinkle/decorate with Thin Mint cookies.

Prep time: 15 min. Cook time: 30 min.

Chocolate Thin Mint Pizza Supreme:

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

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

Mint Delight:

1 pkg. of Thin Mint cookies (crushed)
3 tbsp. butter or margarine (melted)
1 pkg. (8 oz.) softened cream cheese
2 pkgs. (8 oz. size) instant chocolate pudding
3 cups milk
4 cups whipped topping

Combine cookies with melted butter or margarine, (save 1/4 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. Makes 10-12 servings.

"Thin Mint" Rainier Pavlova:

Pavlova Ingredients:
1 cup butter
1 cup sugar; more for topping (optional)
2 eggs
2 tablespoons milk
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
2 teaspoons baking powder

Method:
1. Begin whipping egg whites, salt, and cream of tartar in an electric mixer with whisk attachment.
2. Sift together sugar and cornstarch - set aside.
3. Whip whites on high until very soft peaks form.
4. Slowly sift in sugar mixture.
5. When sugar is totally incorporated. Whip on high for 5 minutes.
6. Turn speed to low and drizzle in vinegar and vanilla. Mix until incorporated.
7. Line sheet pans with parchment paper or silicon baking mats.
8. Using a rubber spatula, scoop meringue onto sheet pan in pillow shapes - place them 2" apart from each other.
9. Bake at 230 degrees for approximately an hour.
10. Pavlovas will puff slightly and crack a bit. They will crisp a little farther after being removed from the oven.
11. When they are cool, break off tops and fill with desired garnish.

Filling Ingredients:
6 oz. Whipped Cream
8 "Thin Mint" Cookies (chopped)
1/2 cup Dried Cherries or Cranberries
8 oz. Vanilla Ice Cream

Method:
1. Scoop the ice cream on to the meringue base.
2. Mix together the fruit, cream and cookies.
3. Spoon over the ice cream.
4. Place the meringue tops on the cream.
5. Dust with powdered sugar.

Tri-Layer Peanut Butter Mint Bombe:

2 boxes Tagalongs
2 boxes Thin Mints
2 boxes Trefoils
6¾ cups milk
¾ cup milk chocolate
¾ cup dark semi-sweet chocolate
3 teaspoons vanilla extract
10 tablespoons cornstarch
9 tablespoons sugar(granulated)
¾ cup white chocolate
pinch of salt

Method:
1. Separately grind Tagalongs, Thin Mints, & Trefoils (rough grind)

2. To make pudding filling: (you may use instant pudding mix)

a. Put 2 cups milk, ¾ cup milk chocolate (cut into medium size chunks), 3T sugar, 1/8 tsp salt, add 1 tsp vanilla extract, into small saucepan bring to a boil while stirring.

b. In a separate container, combine ¼ cup milk with 3-1/3 T cornstarch, mix together well.

c. Slowly add cornstarch mixture to boiling milk while stirring. Stir until thick and immediately remove from heat. Scrape into medium size mixing bowl and set aside in a cool place.

d. Repeat steps a through c using dark semi-sweet chocolate, and milk chocolate. Make sure to keep each batch of pudding in a separate bowl.

3. Add ground Tagalongs to milk chocolate pudding. Mix well and place in refrigerator for at least 30 minutes.

4. Add ½ ground Thin Mints to dark chocolate pudding, mix together and place in refrigerator for at least 30 minutes.

5. Take ½ ground Trefoils and add 1 cup of vanilla/white chocolate pudding

6. Using two 16 oz. bowls, line inside of bowls with plastic wrap, creating as few wrinkles as possible.

7. In small amounts coat the inside of each bowl with approx. ¼ inch thick layer of Trefoil paste. Make sure layer is even throughout, and goes right up to top of the bowl. Then sprinkle with plain ground Trefoils.

8. Using Tagalongs milk chocolate pudding, layer approx. 1" thick layer. Only go up to 1 inch of the rim of Trefoil. Then sprinkle inside of layer with ground Thin Mints.

9. Fill in middle with Thin Mint dark chocolate pudding.

10. Sprinkle ground Thin Mints over just Thin Mint pudding. Then coat over with Tagalongs pudding, just to ½ inch to the rim of Trefoil.

11. Sprinkle top of Tagalongs pudding with ground Trefoils. Spread out Trefoil paste on plastic round to fit top of bombe using same thickness as rest of Trefoil layer. Place over top and seal bombe.

12. Wrap tightly with plastic and freeze for at least 1 hour.

13. Melt 2 cups dark semi-sweet chocolate.

14. Wrap two plates tightly with plastic wrap.

15. Using small spoon, make a chocolate circle on plastic wrap that matches the size of bottom of the bombe.

16. Carefully pull bombe out of bowl, and remove all plastic wrap and place directly on top of melted chocolate circle.

17. Carefully drizzle melted chocolate over top of bombe until completely coated. Drizzle fast, as chocolate sets quickly.

18. Place bombe back in freezer for about 15 minutes. Remove from freezer, using a paring knife, trim off excess chocolate.

19. Slice bombe in half, present for service using remaining ground cookie for garnish, and/or whole cookie of each to represent each layer.

Dreamy Delight:

1-3 ounce package orange gelatin
1 cup evaporated milk
½ cup sugar
2 tbsp. lemon juice
1 package Thin Mint Cookies
2/3 cup hot water
½ cup hot orange juice

Crush Thin Mint cookies finely and press into 9 in pan. Dissolve the gelatin and sugar in the hot water and orange juice. Chill until the consistency is that of unbeaten egg whites. Chill the evaporated milk in a refrigerator tray for 15 to 20 minutes or until soft ice crystals form around edges of tray. Whip for 1 minute or until stiff, then add the lemon juice and whip for about 2 minutes longer. Fold into the chilled gelatin mixture. Spoon into the crushed Thin Mint crust and chill for about 2 hours or until firm. If desired, garnish with orange wedges.

Magical Ice Cream:

1 gallon vanilla ice cream
1 large tub whipped topping
1 package Thin Mint cookies

Soften ice cream.
Chop cookies in small chunks and fold into whipped topping and ice cream.
Freeze until firm.
Note: Can also be made with Tagalongs or Samoas.

Girl Guide Cookie Surprise:

1 box of cookies crushed (any kind of cookies)
1 large container whipped topping.
2 litre (quart) vanilla ice cream

Melt the ice cream to a working consistency, fold in topping and cookies saving some cookies to
sprinkle on the top. Refreeze in a 9 x 13 pan.

Thin Mint Cookie Cake:

6 oz. Butter
8 Eggs, separated
1 cup Sugar
8 oz. Chocolate
2 Tbsp. Cocoa
¼ cup Heavy Cream
1/3 cup Cake flour
1 box Thin Mints (1 cup crumbs for cake, 1 cup crumbs for topping)

Cream butter and sugar together until fluffy. Add egg yolks, one at a time. Add cocoa and 1 cup Thin Mint cookie crumbs. Add flour and mix until just combined. Whip egg whites until stiff but not dry. Fold egg whites into batter. Bake in 9” pan at 350 degrees for 35 minutes. Allow to cool 15 minutes, then remove from pan. Cool on wire rack. Top cake with chocolate cream (8 oz. chocolate melted with ¼ cup heavy cream). Top chocolate cream with 1 cup Thin Mint cookie crumbs. Finish with powdered sugar.

Thin Mint Milkshake:

8-10 Thin Mint Cookies (whole)
3-4 Thin Mint Cookies (crushed)
1 cup milk
2 scoops Chocolate, Vanilla, or Mint Ice Cream

Place milk and whole cookies into a blender, and blend on a medium speed until smooth. Add ice cream carefully, and blend on a high speed until fully blended and creamy. Place most of the crushed cookies on the bottom of a shake glass (saving some cookies to put on the top). Slowly pour the shake into the glass and top with remaining cookies. Serve with a straw and a spoon, as it will be very thick. Makes 2 shakes.

Chocolate Mint Cheesecake:

Crust:
1 cup Thin Mint cookie crumbs (crumb in a blender, a few cookies at a time)
1/4 cup granulated sugar
3 tablespoons butter, softened

Filling:
2 lbs. cream cheese, softened
1 cup granulated sugar
5 eggs
1 tsp. Peppermint extract
1 cup heavy cream
1/2 cup chopped Girl Scout Thin Mint cookies
1/2 cup chopped Andes candies

Topping:
1 cup semi-sweet chocolate pieces
1/2 cup heavy cream

Pan: 10-inch springform pan

Crust:
In a medium-sized bowl, combine the Girl Scout Thin Mint cookie crumbs, sugar, and butter.
Blend well with fingers. Press onto the bottom of a well-buttered springform pan. Chill in the freezer or refrigerator for about 30 minutes.

Filling:
In a large bowl, beat the cream cheese until smooth and whipped. Add sugar. Mix. Add eggs one at a time, beating well after each addition. Add peppermint extract and heavy cream; blend until smooth and creamy. Stir in candies and cookies. Pour mixture into the chilled pan. Place the pan inside a larger pan containing one inch of water and bake in a preheated 325° oven for 1-1/2 hours. Turn oven off, open door, leave cheesecake in oven 1/2 hour. Remove and cool completely (refrigerate overnight).

Topping:
Place whipping cream and semi-sweet chocolate pieces in a small saucepan. Heat over medium heat until chips are melted. Stir frequently. Remove from heat after it just comes to a boil. Let cool 1/2 hour. Pour over cooled cheesecake. Refrigerate.

Thin Mint Grasshopper Pie:

Yields one 9" pie

Crust:
1 box Thin Mints, ground finely in food processor
6 ounces semisweet chocolate, melted

Mix the ground cookies and the melted chocolate together.
Press evenly into a 9" pie plate and refrigerate to set.

Mousse:
1 cup loosely packed mint leaves
1 1/2 cups heavy cream
3 T green creme de menthe
1 envelope (1/4) ounce unflavored gelatin
5 egg yolks
1/4 cup granulated sugar
1 box roughly chopped Thin Mint cookies

Bring the first measurement of cream and mint just to a boil in a small saucepan. Remove from heat; cover. Let steep 15 minutes. Pour the mixture through a fine sieve into a glass measuring cup. Discard the mint, and set cream aside. Beat the remaining cup of cream in a medium bowl until stiff peaks form; cover and refrigerate. Prepare an ice water bath and set aside.

Put creme de menthe in medium heat-proof bowl and sprinkle with gelatin. Let stand 5 minutes to soften. Whisk together egg yolks and 1/4 cup sugar in another medium bowl; set aside. Add steeped cream to gelatin mixture, whisking until well combined.

Set bowl with cream mixture over pan of simmering water. Cook, whisking constantly, until the gelatin is dissolved and mixture is hot to the touch, about 1 minute. Whisking constantly, pour hot cream mixture in a slow, steady stream into egg yolk mixture. Return mixture to heat-proof bowl; set over pan of simmering water. Cook, whisking constantly, until mixture is slightly thickened and registers 150 degrees on a thermometer, about 10 minutes.

Transfer bowl to ice water bath; whisk until mixture thickens to the consistency of pudding, about 2 minutes. Remove bowl from bath. Add 1/3 of whipped cream and whisk until combined. Gently fold in remaining whipped cream and crumbled cookies, blending thoroughly.

Spoon mixture into pie crust; refrigerate until set, about 1 hour. Spoon dollops of whipped cream onto pie if desired and top with chocolate shavings.

Mini-Grasshopper Cheesecakes:

12 Thin Mint cookies
2-8 ounce packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon mint flavoring
2 eggs
3 drops green food coloring

Line muffin tin with paper liners, place one cookie in each liner. Mix cream cheese, mint flavoring and sugar at medium speed until well blended. Add eggs and food coloring; mix well. Pour over cookies, filling 3/4's full. Bake 25 minutes at 325 degrees F. Remove from pan when cool.

Homemade Thin Mint Ice Cream:

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

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

Chocolate Mint Loaf:

24 Thin Mint cookies
2 - 4 serving size packages instant chocolate pudding
3 cups milk
2 cups whipped cream or whipped topping

Line the bottom and sides of an 8x5x3 inch loaf pan with plastic wrap. Arrange 20 Thin Mint cookies on bottom and sides of loaf pan. Crush remaining cookies. Prepare chocolate pudding with 3 cups milk. Fold in whipped cream or whipped topping. Spoon into laf pan and freeze 4 hours or until firm. Remove form freezer 15 minutes before serving. Garnish, if desired with additional whipped cream or whipped topping and mint leaves. Makes 10-12 servings.

Bite-Sized Frozen Mint Rounds:

1 cup butter
2 cups sifted powdered sugar
4 ounces unsweetened chocolate, melted
4 eggs
2 teaspoons vanilla
1 cup finely crushed Thin Mint cookies

Beat butter and sugar until light and fluffy. Add cocolate, eggs and vanilla, beating until well-combined. Divide the cookie crumbs in half. Sprinkle one half of the crumbs on the bottom of 16 cupcake papers in muffin tins. Spoon chocolate mixture over crumbs and top with remaining crumbs. Freeze until firm.

Glacier Mint Pie:

1 1/3 cup (26-28) Thin Mint cokies, crushed
5 tablespoons melted buter or margarine
1 quart vanilla ice cream, softened
1/2 cup crushed peppermint candy

Crust:
Mix crushed cookies with melted butter or margarine. Press into pie pan and chill.

Filling:
Combine ice cream and crushed candy and spoon into crust. Cover and freeze until firm.

Option:
Garnish with additional crushed cookies or shaved chocolate.

Girl Scout Chocolate Mint Mousse Cake:

(Must be made one day ahead of serving. Uses 3 boxes of cookies. Yields 12 servings.)

Crust:
1 1/2 boxes crushed Thin Mint Cookies
1/2 cup melted butter

Mix together and press into a 10" springform pan.
Place in freezer to cool while preparing the filling.

Filling:
1/2 box crushed Thin Mint Cookies
2 whole eggs
4 eggs separated
1 1/2 bags mint chocolate chips (14 oz. bags)
2 cups whipping cream, whipped with 1 teaspoon vanilla extract and 1/4 cup powdered sugar

Whip egg whites and set aside. Whip cream with sugar and vanilla and set aside. Melt chocolate chips in double boiler (or on medium in the microwave stirring after each minute). Mix whole eggs and egg yolks with the melted chocolate using wire whisk. Whip a scoop of whipped cream into the chocolate mixture to lighten the chocolate. Fold egg whites and whipped cream into the chocolate mixture alternately. Fold in crushed mint cookies (some pieces can stay big. Pour into reserved crust. At this point refrigerate 6 hrs. or overnight. Can also be frozen. It freezes well. Top when defrosted.

Topping:
1 box Thin Mint Girl Scout Cookies
2 cup whipping + 1 teaspoon vanilla exlract + 1/4 cup powdered sugar
Hershey’s chocolate syrup

Whip cream with vanilla and sugar and top the mousse cake. Crush the cookies (reserving 12 for top of cake). Drizzle Hershey's syrup on top in zig-zags. Use crushed cookies to decorate the top of the cake. Stick whole cookies in the cake decoratively in a circle.

Girl Scout Cookie Pizza:

Purchased sugar cookie dough
½ box Lemon Coolers Cookies (see copycat recipe for Lemon Coolers)
½ box Thin Mints Cookies
1 box Samoas Cookies
1 small box instant vanilla custard mix
Milk to make custard
Red food coloring
1 cup white candy melts
Candied fruits (optional)

Press cookie dough into a pizza pan. Bake according to the package directions. Allow to cool.
Prepare vanilla custard and tint with food coloring. Spread the red custard on the crust. Make a circle of Lemon Coolers around the edge of the crust. Fill in the center of the pizza with pieces of Thin Mints and Samoas. Add candied fruit bits if you like. Place white candy melts in a plastic zipper freezer bag in the microwave as directed on the candy melt package. When the candy is melted, cut of a corner of the bag and drizzle it over the pizza.

Girl Scout Thin Mints Recipe (copycat):

Makes 108 cookies

Chocolate Cookie Wafers
1 (18 1/4 ounce) package fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
nonstick cooking spray

Coating:
3 (12 ounce) bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons shortening

Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms. Cover and chill for 2 hours. Preheat oven to 350 degrees. On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick. Use a 1 1/2 cookie cutter or the lid from a spice container with a 1 1/2-inch diameter to cut the dough. Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray. Bake for 10 minutes. Remove the wafers from the oven and let them cool completely. For the chocolate coating, combine chocolate chips with peppermint extract and shortening in a large microwave-safe bowl. Heat on 50 percent (low) power for 2 minutes, stir, then heat for another minute or until smooth. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth. Use a fork or tongs to dip each wafer in the chocolate, allow the excess chocolate runs off. Place the cookies side-by-side on a wax paper-lined baking sheet. Refrigerate until firm.

Easy Girl Scout Thin Mints (copycat) Recipe:

Makes 60 cookies

1 (12 ounce) package mint chocolate chips
4 ounces semisweet chocolate morsels
60 Ritz crackers
colored sprinkles (optional)

Melt mints and morsels in microwave or double boiler. Dip Ritz crackers in chocolate mixture
(Use tongs). Place on wax paper lined cookie sheet. If you want to decorate cookies with sprinkles, you have to do it before the chocolate dries -- after every 3 or 4 cookies. When sheet is full, refrigerate for 15 minutes. Peel cookies from wax paper (can be used again for next batch). Store in tightly sealed container in the refrigerator (last a week). Use Andes Mint Bits found in the baking aisle.

Strawberry Angelic Surprise:

1 box Angel Food Cake Mix
2 cups whipping cream
½ cup powdered sugar
10 fresh whole strawberries
2 cups thawed, unsweetened strawberries (chopped)
1 tube of Trefoils (reserve 10 whole cookies – break the rest into small pieces)

Bake cake according to directions. Cool. Whip cream and powdered sugar. Mix in strawberries. Reserve 2 ½ cups of the whipped cream and mix with the broken cookies. Split cake into thirds. Spread half of the cookie/cream mixture onto bottom layer. Add next cake layer and spread remaining cookie/cream mixture on top. Place third cake layer on top. Spread top of cake and sides with remaining whipped cream. Cut five of the whole cookies in half, and alternate cookies and strawberries at bottom of the cake and on sides. Crush remaining cookies and sprinkle on top.

Baked Alaska:

1 pkg. Trefoils
5-3 oz. chocolate covered vanilla ice cream bars
4 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon vanilla
1/8 teaspoon salt
1/2 cup sugar

Line a 9"x9" pan with heavy-duty foil. Place trefoils in lining covering bottom. Arrange ice cream bars to cover cookies. Cover top with another layer of cookies. Place in freezer. Preheat oven to 500°. In a large bowl beat egg whites, cream of tartar, vanilla and salt until soft peaks form. Gradually add sugar about a tablespoon at a time and beat on high speed with electric beater. Make sure meringue is very stiff. Remove pan with cookies and ice cream bars from freezer and lift from pan holding onto foil liner. Place liner on a cookie sheet and fold out sides of foil. Quickly cover with meringue all around. Bake 500° for two or 3 minutes or until meringue is light brown. Quickly return to freezer and freeze no more than five hours before serving. To serve, cut into squares with a sharp knife.

Baked Alaska, Strawberry:

Crust:
1 box Trefoils
2/3 cup melted unsalted butter

Position rack in center of oven and preheat to 350 degrees. Wrap foil around outside of 10" diameter spring form pan. Combine cookies and melted butter in food processor. Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom of spring form pan. Bake crust 10 minutes. Transfer to rack and cool while preparing filling.

Filling:
2 pints strawberry sorbet
1 quart strawberry ice cream

Line 4-quart, 10" diameter bowl with plastic wrap, leaving 8-inch overhang. Spread sorbet in even layer over bottom (not sides) of bowl. Spread ice cream over sorbet. Slide crust atop ice cream, pressing slightly to compact. Cover with plastic wrap overhang. Freeze at least 4 hours or overnight.

Assembly:
Unfold plastic wrap and invert onto serving tray; remove plastic wrap. Working quickly, spread meringue over dessert, swirling to form peaks and covering completely. Freeze for at least 30 minutes. Before serving, brown meringue with a blowtorch or in a 500 degree oven. For mini-strawberry baked Alaska, use a whole Trefoil for each crust and shape filling with a small ice cream scoop.

Cookie Magic Pie Crust:

1 box of Girl Scout Trefoils Cookies (crushed)
¼ cup melted butter
2 tbsp. sugar

Mix crushed cookies, sugar and butter together, then line the side and bottom of a 9 inch pie plate with mixture. Bake at 400 for approximately 5 minutes. Note: This recipe can be made with Trefoils, Do-Si-Dos, Lemon Coolers or Double Dutch.

Freezer Fantasy:

½ package Trefoil cookies (finely crushed)
1-6 ounce can frozen lemonade concentrate
Yellow food coloring, optional
1 pint vanilla ice cream, softened
3 ½ cups thawed whipped topping

Place lemonade concentrate in large mixing bowl and beat about 30 seconds. Gradually spoon in ice cream and blend. Fold in whipped topping, and add food coloring (if desired) and whip mixture until smooth. Freeze, if necessary, until mixture will mound. Line pan with finely crushed Trefoils and spoon in mixture on top and freeze until firm, at least 4 hours. Store in freezer.

Layered Apple Cheesecake:

Trefoil Walnut Crust:
1 box Trefoils (crushed fine)
¾ cup Melted margarine
¾ cup Chopped Walnuts

Combine all ingredients, press onto bottom and sides of a spring form pan.

Cream Cheese Filling:
1-8oz. pkg. cream cheese
1 Egg
¼ cup Sugar
1 tsp. Vanilla

Combine cream cheese and sugar. Add egg and vanilla. Mix well. Place filling over crust.

Apple Topping:
4 cups Apples, peeled and sliced
½ tsp. Cinnamon
1/3 cup Sugar

Mix topping, pour over cream cheese filling. Sprinkle top with ½ cup chopped walnuts, ½ cup chopped Trefoils. Start oven at 450, after placing pie in oven, reduce heat to 400 and bake 35 minutes.

Marvelous Trefoil S'mores:

Trefoils (two cookies for each S’mores)
Chocolate candy bar
Miniature marshmallows

1. Place a Trefoil cookie face down on a microwave plate.
2. Put four miniature marshmallows on top of the cookie
3. Lay a one-inch square of chocolate candy bar on marshmallows.
4. Top with a Trefoil cookie. Microwave for 10 seconds on high.
5. Allow to cool before eating.

Magician's Lo-Cal Favorite:

8 oz. low calorie cream cheese
8 oz. juice packed crushed pineapple
8 oz. plain yogurt
1 envelope unflavored gelatin
½ tsp. vanilla
Pinch of salt.
6 tbsp. sugar or substitute equiv.

Note: Save pineapple juice for gelatin. Make one Trefoil pie crust using Cookie Magic Pie Crust recipe.

Combine cream cheese, yogurt, vanilla and sweetener in blender. Drain pineapple. Sprinkle gelatin over ¼ cup pineapple juice. Heat until dissolved. Add to blender mixture. Fold in pineapple. Pour into pie crust. Chill. Serves 8, has 147 calories per serving if sugar substitute is used.

Mini Cheesecakes:

12 muffin tin paper liners
12 Scot-Tea (Trefoils) cookies
2 packages of cream cheese, softened (8 oz. size)
1 teaspoon vanilla
1 teaspoon lemon juicce
2 eggs, beaten
1/3 cup heavy cream
1/2 cup sugar
cherry pie filling, jams or preserves

In a 12 cup muffin tin, place first a muffin liner and then one Scot-Tea cookie in each cup. Combine cream cheese, vanilla, lemon juice, eggs, heavy cream and sugar. Beat well together. Divide mixture evenly over each cookie. Bake in a 350 degree F oven for 15 minutes or until set; let cool. Top with cherry pie filling, jam or preserves. Garnish, if desired, with mint leaves. Makes 6 servings.

Nutty Chocolate Delight:

First Layer:
1 tube Trefoils, crushed
¾ cups peanuts
¼ cup melted butter or margarine

Mix cookies, peanuts and butter or margarine.
Spread into lightly sprayed 8" x 10" pan.
Bake at 350° for five minutes. Cool.

Second Layer:
6 ounces cream cheese (room temperature)
½ cup peanut butter
1 cup powdered sugar
1 cup Cool Whip

Mix cream cheese and peanut butter until smooth.
Mix in powdered sugar and Cool Whip.
Spread onto cooled crust.

Third Layer:
2 large boxes instant chocolate pudding
3 cups cold milk

Mix together pudding and milk for two minutes.
Spread on second layer.

Fourth Layer:
1/2 cup peanuts
Chocolate syrup, for garnish
Cool Whip

Spread remaining Cool Whip on top and sprinkle with the peanuts.
Drizzle chocolate syrup on top.
Chill four hours.

Old Fashioned Crumb Cake:

2 sticks soft butter or margarine
½ cup milk
2 cups sugar
12 oz. grated coconut
5 eggs
1 cup pecan pieces
2-½ pkg. Trefoil cookies
1 tsp. vanilla

Cream sugar and butter or margarine. Add eggs one at a time and beat well after each one. Add crushed cookies along with the milk to mixture. Add coconut, pecans and vanilla. Bake in a greased, floured angel food (bundt) pan, at 325 degrees for 1 hour and 40 minutes.

Icing:
1- 8 oz. pkg. cream cheese
2 tsp. pure vanilla
½ stick butter or margarine
1 box confectioner’s sugar

Mix icing ingredients together and spread over cooled cake.

Orange Delight:

1 ½ cups Trefoils (crushed into crumbs)
1-11 ounce can drained Mandarin oranges
2 tbsp. sugar
1 ½ cup shredded coconut
¼ cup melted butter
1-12 ounce can evaporated milk
2-3 ounce packages orange gelatin
¼ cup lemon juice
1-6 ounce can crushed pineapple with juice

Mix Trefoil crumbs, sugar and butter and press into an oblong baking pan. Place gelatin in a large mixing bowl. Place the pineapple in a saucepan and bring to a boil. Add to gelatin and stir until dissolved. Chill until thickened. Add oranges and 1 cup coconut and mix well. Freeze the evaporated milk until icy. Add the lemon juice and whip until stiff. Fold into pineapple mixture and spoon into crumb crust. Sprinkle with toasted coconut. Chill 3 to 4 hours.

Samoa Trefoil Surprise:

½ cup butter or margarine
14 oz. can sweetened condensed milk
1-½ cups Trefoils, crushed
1 box Samoas

Heat oven to 350 degrees. In a 10x9x2 inch pan, melt butter in oven. Sprinkle crushed Trefoils over butter. Pour milk evenly over crumbs, top with Samoas. Press down firmly. Bake at 350 degrees for 25 to 30 minutes or until lightly browned. Cut when cool. Yield: 24 bars

Brownie Walnut Surprise:

1 box packaged Walnut Brownie Mix
1 Milk Chocolate frosting
1 pkg. Tagalongs

Mix brownie mix according to directions. Pour ½ the batter into a 9" x 13" pan. Place 12 Tagalongs on top of batter. Pour other half of the batter on top. Bake according to directions on brownie package. Cool then frost with milk chocolate frosting. Crush remaining Tagalongs and sprinkle on top of frosting.

Cookies ‘N Cream Pie:

1-½ cups cold half & half or light cream
1 pkg. (4 serving size) chocolate flavored instant pudding
3-½ cups (8 oz) whipped cream topping, thawed
1 cup crushed Tagalongs
1 ready made chocolate pie crust

Pour half & half into a large bowl. Add pudding mix; beat with wire whisk until well blended, 1 minute. Let stand 5 minutes. Fold in whipped topping and crushed cookies. Spoon into crust. Freeze until firm, about 6 hours or overnight. Remove from freezer and let stand 10-minutes to soften before serving. Store any left over pie in freezer.

Disappearing Delight :

1 box cake mix (any flavor)
1 can frosting (any flavor)
1 package Tagalongs

Prepare cake mix according to directions. Place 9 cookies on top of cake mix before baking. After baking, frost cake and place 9 more cookies on top and serve.

Peanut Butter Do-Si-Dos Bundt Cake:

1 Package of Do-Si-Dos
1 cup confectioner’s sugar
1 Package of Tagalongs (frozen)
¾ tablespoon (T) milk
1 Package of yellow cake mix

Coarsely crumble the Do-Si-Dos. Finely chop with a knife the frozen Tagalongs and remove ½ cup. Place the remaining Tagalongs in the bottom of a well greased bundt pan. Prepare cake mix according to directions of box. Mix Do-Si-Dos into cake batter. Pour over crumbs in pan. Bake according to box directions. While baking, mix the sugar and milk. Glaze cake with sugar and milk moisture while cake is warm. Sprinkle on remaining Tagalong crumbs. (May also be glazed with chocolate or peanut butter icing.)

Peanut Butter Pie:

1 pkg. Tagalongs (frozen)
1 ½ cups milk
1 pkg. (3.4 oz.) vanilla pudding
1/3 cup peanut butter
Crushed peanuts
Whipped Topping

Chop or grind cookies in food processor and press into 9" pie plate. Prepare pudding mix according to package directions using only 1 ½ cups milk. Stir in peanut butter. Pour into pie shell. Refrigerate until ready to serve. Garnish with whipped topping and crushed peanuts.

Tagalong Cheesecake:

Crust:
1 box Tagalongs

Crush cookies in food processor. Press crumbs into bottom of 10” spring-form pan.

Cheesecake:
1/3 cup Cream
2 lbs. Cream cheese
1-¼ cup Sugar
1 tsp. Vanilla
2 Tbsp. Flour
1-1/3 cup Peanut Butter (creamy or chunky however you like it)
4 Eggs (Whole)
2 Egg Yolks

Preheat oven to 425 degrees. Beat cream cheese until smooth. Add sugar, flour, whole eggs, egg yolk, cream and vanilla. Beat until very smooth, scraping sides frequently. Pour filling over cookie crust. Bake for 15 minutes at 425 degrees. Reduce oven temperature to 225 degrees and bake for 50 minutes. Increase temperature to 350 degrees and bake for 7-minutes. Place hot cake in refrigerator to cool overnight.

Glaze:
8 oz. Semi-Sweet Chocolate
1 tsp. Vanilla
1 cup Cream
1 cup chopped peanuts

Heat chocolate, cream and vanilla in microwave on high for 1-½ minutes. Whisk to blend completely. Place cake on serving plate. Ice top and sides of cake with glaze. Press peanuts into sides for decoration.

Yield: one 10” cheesecake

Tagalong Pudding Float:

1 package of Tagalongs
1 large package vanilla instant pudding

Place Tagalongs on bottom of casserole dish. Prepare pudding mix according to directions and pour over cookies. Tagalongs will float to the top. Use meringue topping if desired.

Lemon Cooler Cookies (copycat) Recipe:

1/2 cup powdered sugar
1/2 cup sugar
1/3 cup shortening
1 egg, beaten
1/2 teaspoon vanilla
1/8 teaspoon salt
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 tablespoon water

Lemon Powdered Sugar:

1 cup powdered sugar
1/2 teaspoon Kool Aid unsweetened lemonade mix powder

Preheat oven to 325 degrees. Cream together sugars, shortening, egg, vanilla and salt in a large bowl. Add the flour and baking powder. Add 1 tbsp of water and continue mixing until dough forms a ball. Roll dough into 3/4 inch balls and flatten slightly onto a lightly greased cookie sheet. Bake for 15-18 minutes or until light brown.
While cookies bake, make the Lemon Powdered Sugar:
1 cup powdered sugar with the lemonade powder in a large ziploc bag and shake to mix.
Remove cookies from the oven and put them in the ziploc bag while they are still hot, shake until all cookies are coated. Makes 50 cookies.

Samoas Kiss Brownies:

1 box DEVILS FOOD CAKE mix
1/3 cup evaporated milk
3/4 cup melted butter
1 cup mini Hershey’s Kisses
3/4 cup melted caramel
1/2 box Samoa Cookies, crushed

Mix cake, evaporated milk and butter. Pour 1/2 of mixture in 9x13 pan and bake at 350° for 6 minutes. Sprinkle 1 cup mini Hershey’s Kisses over baked cake. Spread 3/4 cup melted caramel over Kisses, then 1/2 box crushed Samoa Cookies and 1 tablespoon toasted coconut. Drop the other 1/2 of the cake batter on top and bake another 10 minutes. Drizzle with melted mini Hershey’s Kisses & sprinkle with coconut. Makes 24 bars.

Samoas Surprise:

1 box Samoas cookies, coarsely chopped
1 cup salted Cashews, or your favorite nuts
1 package milk chocolate drops (11 ½ oz size)
1 cup mini marshmallows
24 caramel squares cut in fourths

Melt chocolate drops in large double boiler over hot but not boiling water. Stir until smooth and creamy. Remove from heat. Gradually add remaining ingredients; mix well. Drop by teaspoonfuls on cookie sheet covered with wax paper. Chill until firm in freezer section of refrigerator (about 20 minutes). Remove from cookie sheet. Store in air-tight container in a cool place. Makes 36 cookies.

Super Samoa Surprise:

1 box of Samoas cookies
2 boxes of coconut cream pudding; Instant or cooked
3/4 cup flaked, sweetened coconut
1 oz. bittersweet chocolate
1 tsp. butter
1 tsp. cream
3-1/2 cups milk

To make the crust: Break up the Samoa cookies (14 cookies) into a food processor. Process until the cookies are evenly crumbed. Press into a 10-inch pie plate. Refrigerate for an hour or more.

To make the filling: Make the pudding using the directions for pie filling on the box. If it is cooked pudding, let cool until warm instead of hot, stirring every five or 10 minutes to avoid leaving a "skin" on the pudding. When it has cooled sufficiently, pour it into the chilled pie crust. If it is instant pudding, you may pour it directly into the chilled pie after mixing.

To make the topping: Heat the oven to 325°. Spread the coconut flakes on a cookie sheet and place in the oven. Stir the coconut every couple minutes until it is evenly browned. This should take about 10 minutes or less. Sprinkle the toasted coconut on top of the filling in the crust and refrigerate while you make the chocolate drizzle.

To make the chocolate drizzle: Place the chocolate in a microwave proof dish. Microwave at half power for one minute. Add the butter and microwave, again, at half power for another 30 to 60 seconds, stirring to mix the melted chocolate. Continue microwaving and stirring until the chocolate is completely melted and mixed with the butter. Add the cream and mix well. Drizzle over the toasted coconut or put in a decorating bag and pipe on in any design you wish. Refrigerate for three hours or overnight.

Samoa Kisses:

4 Egg Whites
1 cup Granulated Sugar
14 Samoa cookies (1 box)

Preheat oven to 200 degrees. Line two large baking sheets with parchment paper. Place Samoa cookies in a zip lock bag and crush with a rolling pin. In a large, grease-free mixing bowl beat the egg whites at a medium speed. Gradually add the sugar and, when the meringue forms soft peaks, increase to a medium-high speed. Beat another 5-6 minutes, until the meringue is thick, glossy and forms firm peaks when the beaters are lifted. Gently fold crushed cookies into meringue mixture. Glue the parchment paper to the baking sheet with a few pinches of meringue. Drop meringues by teaspoonfuls onto parchment paper. Bake in a 200 degree oven for 2 hours. Turn off oven and let cool several hours in oven (can be overnight).
Yields: 4 dozen

Samoa Tortoni:

Samoa cookies
Whipped topping or whipped cream
Cupcake papers
Muffin tin
Cherry, Caramel, Butterscotch, or Chocolate sauce.

Crumb Samoa cookies in blender or food processor and mix with whipped topping or whipped cream (3 cookies per cup of whipped product). Place cupcake papers in muffin tin and fill with mixture. Cover tightly and freeze. When ready to serve, top with cherry or a prepared caramel, butterscotch or chocolate sauce.

Levitating Layers:

1st layer:
1/2 cup plain flour
1 stick margarine (melted)
1 box Samoa cookies (cut into pieces)

Mix together. Pat in bottom of casserole dish. Bake 25 minutes at 325°. Cool.

2nd layer:
1 cup powdered sugar
1 8-oz. pkg. cream cheese
1/2 cup whipped topping

Mix and spread over cooled crust.

3rd layer:
1 6-oz. pkg. instant chocolate pudding mix
2 1/2 cups milk

Mix according to directions and spread over 2nd layer. Spread 1/2 cup whipped topping over 3rd layer and refrigerate for 30 minutes to one hour.

Mocha-Samoas-Zuccotto:

Chocolate Cake:
4 ounces bittersweet chocolate, melted
¼ teaspoon cinnamon
4 ounces butter, melted
½ cup cocoa powder, sifted
¾ cup sugar
3 eggs

Preheat oven to 375 degrees.

Line (2) 10" round cake pans with parchment paper. Combine the melted chocolate and butter. Whisk in sugar. Whisk in eggs. Whisk in cocoa powder and cinnamon. Divide the batter evenly between the cake pans.

Bake at 375 degrees for 20 min. Cool. Remove from pans. Remove parchment paper. Cut one cake into 10 triangular pieces. Line a 3-quart bowl with plastic wrap. Arrange the cake pieces in the bowl with the pointed ends at the bottom of the bowl. Set aside.

Mascarpone Filling:
3 egg yolks
¼ cup espresso
¼ cup sugar
¼ cup chocolate pieces
8 ounces mascarpone
4 ounces caramel topping
1 teaspoon vanilla

Whip egg yolks and sugar until light yellow in color, soft and foamy in consistency. Add mascarpone, vanilla and espresso. Whip until smooth and slightly firm (approx 2 minutes). Foam should hold its shape, do not over whip. Fold in chocolate pieces. Gently swirl in the caramel topping.

Fill the cake-lined bowl with the mascarpone filling. Make a well in the center for the chocolate ganache. Cover and refrigerate.

Mocha-Chocolate Ganache:
12 ounces bittersweet chocolate (chopped in small pieces)
¼ cup butter (room temperature)
3 tablespoons espresso
1 cup heavy cream

Heat cream over low heat until bubbles appear on sides of pan. Remove from heat. Add chocolate, stir until melted. Add soft butter, stir until melted. Stir in espresso, let cool. Set until firm. Reserve ½ of chocolate ganache for later. Fill the center of the cake with ganache. Cover and refrigerate until firm.

Samoas-Nut Crust:
½ box of Samoas cookies broken into pea-sized pieces
2 tablespoons butter, melted
2 tablespoons sugar
¼ cup pecan pieces

Combine all of the ingredients. Line 10" round spring form pan with parchment paper. Press the Samoas crust into the pan. Freeze. Remove from pan and remove paper.

Assembly:
1. Place on top of second chocolate cake.
2. Remove zuccotto cake from bowl and place on top of crust.
3. Use the remaining chocolate ganache for decorating and covering cake as desired.
4. Roll out 4 ounces of marzipan between 2 pieces of plastic wrap, 1/8" thin. Dust with
confectioner's sugar. Cut into desired shapes. Place on top of cake.
5. Apply gold leaf to chocolate ganache when firm.
6. May use remaining Samoas cookies for decorating or garnish.

Crunchy Caramel Apples:

12 Do-si-dos (finely chopped)
12 small apples
1 package (16oz.) caramels
12 wooden sticks

Insert sticks into top of apples. Melt caramel in double boiler. Dip apples in caramel using a spoon to spread evenly over whole apple. Allow excess caramel mixture to drip off. Immediately dip bottoms of apples into crumbs. Place cookie side down on waxed paper and let stand about 30 minutes or until firm.

Do-Si-Dos Brownies:

½ cup Butter
1 cup Vanilla
2 cups Sugar
2 cups Marshmallows
4 Eggs
½ cup Peanut Butter chips
1 cup Crushed Do-Si-Dos
1-½ cups Flour
1/3 cup Cocoa

Preheat oven to 350 degrees. Cream butter and sugar. Add eggs. Sift together flour and cocoa; add gradually until blended. Add peanuts and vanilla. Spread into greased and floured 9x13” pan. Bake 30-35 minutes. Remove from oven. Mix together marshmallows, peanut butter chips and crushed Do-Si-Dos. Top brownies with marshmallow mixture. Bake 10 minutes. Cool completely, then ice.

Icing:
½ cup Butter
1 cup Chopped Peanuts
1 lb. Powdered sugar
½ cup Evaporated Milk
½ cup Cocoa

Melt butter. Sift cocoa and powdered sugar together; add butter. Stir in milk and peanuts.

Do-Si-Dos Surprise:

Cup
Ice Cream
Caramel
Do-Si-Dos
Whipped Cream
Cherries

First get a long, narrow cup, second take a scoop of ice cream. Put in the cup, next add caramel, then add chopped Do-Si-Dos. Finally do that again, just the same but put whipped cream and a cherry on top.

Easy Trail Mix:

6 cups finely chopped Do-Si-Dos
½ cup cooking oil
1 cup shredded coconut
½ cup honey
1 cup wheat germ
1/3 cup water
½ cup sunflower seeds, shelled
1 ½ tsp salt
¾ cup cashew halves
1 ½ tsp. vanilla
1 cup raisin

Combine Do-Si-Dos, coconut, wheat germ, sunflower seeds, and cashews. Mix together oil, honey, water, salt and vanilla. Pour over Do-si-do mixture. Stir well. Spread on 2 greased baking sheets. Bake at 350 for 30 minutes, stirring frequently. Cook thoroughly. Add raisins. Serve as a snack, cereal or as a topping for ice cream or pudding.

Presto Peanut Butter Pie:

1 cup crushed Do-Si-Do cookies
¼ cup peanut butter
¼ cup melted butter
1 package vanilla instant pudding mix (6 oz size)
¼ cup sugar
1 ½ cups milk

Mix the crushed cookies with the melted butter and sugar, then pat into a 9 inch pan. Bake at 350° for 8 minutes. Prepare pudding mix according to package directions using 1 ½ cups of milk. Stir in the peanut butter. Let cookie mixture cool in pan, and then pour pudding mixture over it. Garnish with whipped topping and serve.

More Girl Scout Cookie Recipes coming soon. Check back later.