Tuesday, March 28, 2006

Get your Girl Scout cookies fast...

they will no longer be on sale after next week. However, if you stock up you could eat them throughout the year in these recipes I found on the Little Brownies Bakers website. They are one of two companies licensed to bake the cookies that we love so much. Enjoy!

Southern Peanut Butter Pie

1 pkg.
Tagalongs1 pkg. (3-1/2 ounce) vanilla pudding
1-1/2 cups milk
1/3 cup peanut butter

Grind cookies in blender or food processor and press into a 9-inch pie plate. Prepare pudding mix according to package directions using only 1-1/2 cups milk. Stir in peanut butter. Pour into pie shell. Refrigerate until ready to serve. Garnish with whipped topping and crushed peanuts.

Mint Delight (Makes 10-12 servings)

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 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.

Reduced Fat Lemon Chiffon Cooler

1 pkg. 3 oz. Lemon Jell-O
1 cup boiling water
8 oz. reduced fat cream cheese
1⁄4 cup sugar
8 oz. tub non-fat whipped topping
1 pkg.
Lemon Coolers cookies (crushed)

Prepare Jell-O with hot water only. Refrigerate until begins to set.
(If set, leave out to soften.) Spread ¾ crumbs in 9" x 9" pan. In bowl, blend sugar with cream cheese. Add Jell-O. Whip. Gently fold in one half or 4 oz. of topping. Spread mixture over crumbs. Top with 4 oz. of topping. Refrigerate several hours. Garnish with ¼ of crumbs just before serving. (Recipe can be doubled for a 9" x 13" pan.)

No comments: