Chocolate Coconut Caramel Dessert
Ingredients:
1 box Girl Scout Somoas
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
Fudgy Peanut Butter Balls
Ingredients:
1 1/2 boxes (24 cookies) Girl Scout Tagalongs
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
Peanut Butter Bundt Cake
Ingredients:
1 package of Do Si Dos
1 package of Tagalongs (frozen)
1 package of yellow cake mix
1 cup of confectioners sugar
3/4 tablespoon milk
Instructions:
Coarsely crumble the Do Si Do cookies. Finely chop the frozen Tagalongs with a knife and remove 1/2 cup. Place the remaining Tagalongs in the bottom of a well-greased bundt pan. Prepare cake mix according to the directions on the box. Mix Do Si Do cookies into cake batter. Pour over crumbs in pan. Bake according to the box directions. While baking, mix the sugar and milk. Glaze cake with sugar and milk mixture while cake is warm. Sprinkle on remaining Tagalongs. (May also be glazed with chocolate or peanut butter icing.)
Chocolate Thin Mint Pizza Supreme
Ingredients:
1 package of (18oz.) refrigerated chocolate chunk cookie dough
1/2 package (19 cookies) of 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 8-10 wedges. If desired, top each serving with a scoop of ice cream.
Mini Grasshopper Cheesecake
Ingredients:
12 Girl Scout Thin Mint cookies
2 8oz. packages chream cheese, softened
1/2 cup sugar or Splenda
1/2 tsp. mint flavoring
2 eggs
3-4 drops green food coloring
Instructions:
Line muffin tin with cupcake 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.
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