Cookie Recipes

 

Apple Tagalongs® Cookies Coffeecake

Loaded with chopped apple and Girl Scout® Tagalongs® cookies, this coffeecake tastes best when served warm.
Preparation Time: 15 Minutes
Total Time: 50 Minutes
Servings: 8
Ingredients:
1 cup Kellogg's® All-Bran® Complete® Wheat Flakes cereal (crushed to 1/2 cup)*
3/4 cup all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups finely chopped apple
1/2 cup sugar
1/4 cup refrigerated egg substitute or 1 egg, slightly beaten
1/4 cup unsweetened applesauce
1 tablespoon vegetable oil
10 Girl Scouts® Tagalongs® Peanut Butter Patties , coarsley chopped (divided)

Directions:
1. In large bowl stir together cereal, flour, cinnamon, soda and salt.
2. In another bowl combine apple, sugar, egg substitute, applesauce and oil. Add to dry ingredients, mixing until just combined.
3. Fold 1 cup of the cookies into batter. Spread in 9-inch round baking pan coated with cooking spray. Bake at 350°F for 22 minutes. Sprinkle remaining cookies on top. Bake at 350°F about 3 minutes more or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Serve warm.
*Note: If desired, substitute 1/2 cup whole wheat flour for the cereal.

 

Berries and Cream Dessert Squares

Fresh berries and orange juice jazz up gelatin.
Preparation Time: 20 Minutes
Total Time: 260 Minutes
Servings: 9
Ingredients:
2 cups boiling water
2 packages (4-serving size each) sugar-free raspberry- or strawberry-flavored gelatin
1 1/2 cups cold water
1/2 cup orange juice
3 cups fresh red raspberries or sliced strawberries
2 cups frozen sugar-free non-dairy whipped topping, thawed
9 Girl Scouts- Sugar Free Chocolate Chips , coarsely chopped

Directions:
1. In small bowl stir together boiling water and gelatin for 2 minutes or until gelatin dissolves. Stir in cold water and orange juice. Cover and refrigerate until partially set (consistency of unbeaten egg whites).
2. Fold in berries. Pour into 8 x 8 x 2-inch dish. Cover and refrigerate at least 2 hours or until firm.
3. Spread whipped topping over gelatin mixture. Sprinkle with cookies. Cut into squares to serve.

 

Berry Bread Pudding

Ingredients:
1 package Thank U Berry Munch Cookies, broken into pieces
1 cup cranberries (can be fresh/sliced or dried or Craisins)
2 eggs, slightly beaten
3 tbsp sugar
1 tsp vanilla
1 tsp grated orange peel
¼ tsp cinnamon
1 cup milk

Directions:
1. Grease the bottom and sides of a 1 quart casserole dish.
2. Place the Thank U Berry Munch cookie pieces in the bottom of the casserole dish
3. Sprinkle the cranberries over the cookie pieces.
4. In a mixing bowl beat the eggs with a fork, then stir in the sugar, vanilla, orange peel, and cinnamon.
5. Stir in the milk.
6. Pour the mixture over the cookie and cranberry pieces.
7. Bake at 350 for 30 minutes, until set.

Yields 6 servings

 

Caramel Apple Sundaes

This great dessert tastes like apple pie topped with a caramel sundae.
Preparation Time: 10 Minutes
Total Time: 10 Minutes
Servings: 6
Ingredients:
1 can (21 oz.) apple pie filling
1/2 teaspoon cinnamon
2 cups frozen low-fat vanilla yogurt
1/4 cup fat free caramel ice cream topping
9 Girl Scouts® Samoas® cookies , coarsely chopped

Directions:
1. In small microwave safe bowl stir together pie filling and cinnamon. Micro-cook at high for 1 minute or until warm. Spoon into six dessert dishes.
2. Place small scoop of frozen yogurt in each dessert dish. Drizzle with ice cream topping. Sprinkle with GIRL SCOUT SAMOAS cookies. Serve immediately.

 

Cherry Oatmeal with Tagalongs® Cookies

Banish the blahs from your morning oatmeal--try this version with dried cherries, cinnamon and Girl Scout® Tagalongs® cookies.
Preparation Time: 15 Minutes
Total Time: 15 Minutes
Servings: 4
Ingredients:
2 1/3 cups fat free milk
1/2 cup dried tart cherries or raisins
1/3 cup water
3 tablespoons sugar
1/2 teaspoon cinnamon
1 2/3 cups old fashioned oats
6 Girl Scouts® Tagalongs® Peanut Butter Patties , coarsely chopped (divided)

Directions:
1. In medium saucepan combine milk, cherries, water, sugar and cinnamon. Bring to boiling over medium-high heat.
2. Stir in oats. Return to boiling. Reduce heat to medium. Gently boil, uncovered, about 5 minutes or until most of the liquid is absorbed, stirring occasionally. Remove from heat. Let stand, covered, for 5 minutes.
3. Stir in 1/2 cup of the cookies. Ladle into serving bowls. Sprinkle with remaining cookies.

 

Chocolate Banana Cream Dessert

Kid-pleasing chocolate, banana and coconut are all rolled into this rich dessert.
Preparation Time: 20 Minutes
Total Time: 140 Minutes
Servings: 12
Ingredients:
1 package (7.5 oz.) Girl Scouts® Samoas® cookies
2 medium bananas
3 cups cold fat free milk
2 packages chocolate-flavor instant pudding & pie filling
1 cup flaked coconut
6 Girl Scouts® Samoas® cookies , coarsely chopped (optional)

Directions:
1. Place cookies in food processor bowl. Cover and process until finely crushed. Press onto bottom of 12 x 8 x 2-inch dish.
2. Slice bananas over crust.
3. In large bowl beat milk and pudding mix with wire whisk for 2 minutes. Fold in coconut. Spread over crust. Sprinkle with chopped cookies (if desired). Refrigerate at least 2 hours or until set. To serve, cut into squares or spoon into dessert dishes. Store in refrigerator.

 

Chocolate Shakes with Do-si-dos® Cookies

Need a treat for special occasions? These chocolate shakes with bits of cookies fit the bill.
Preparation Time: 5 Minutes
Total Time: 5 Minutes
Servings: 4
Ingredients:
10 Girl Scouts® Do-si-dos® Peanut Butter Cremes
2 cups low-fat chocolate ice cream or frozen low-fat chocolate yogurt
1/3 cup fat free milk

Directions:
1. Coarsely chop 4 of the GIRL SCOUT DO-SI-DOS cookies. Set aside.
2. In blender container combine ice cream and milk. Cover and blend until desired consistency.
3. Add the remaining 6 cookies to ice cream mixture. Cover and blend just until cookies are chopped. Pour into 4 small glasses. Sprinkle coarsely chopped cookies on top. Serve with spoons.

 

Chocolate-Banana-Peanut Butter Bites

Frozen bananas coated with chocolate and peanut-butter cookies make the perfect summer-time treat.
Preparation Time: 15 Minutes
Total Time: 65 Minutes
Servings: 6
Ingredients:
2 medium bananas
1/2 cup semi-sweet chocolate morsels
2 teaspoons shortening
5 Girl Scouts® Do-si-dos® Peanut Butter Cremes , finely crushed

Directions:
1. Peel bananas and cut into 12 total pieces. Place on a wax paper lined baking sheet. Insert toothpick or small wooden skewer into each banana piece. Freeze at least 30 minutes or until hard.
2. In small microwave safe bowl combine chocolate morsels and shortening. Micro-cook at high about 1 minute or until smooth, stirring every 30 seconds.
3. Place GIRL SCOUTS DO-SI-DOS cookie crumbs on wax paper.
4. Dip frozen banana pieces into chocolate mixture, spooning chocolate mixture over sides and allowing excess chocolate to drip back into bowl. Roll in crushed cookies. Place coated banana pieces on wax paper lined baking sheet. Freeze at least 20 minutes or until firm.
5. Remove from freezer. Let stand at room temperature for 5 minutes before serving.

 

Crunchy Caramel Snack Mix

A perfect treat for snacking on-the-go!
Servings: 30
Ingredients:
8 cups broken salted pretzels
20 cups popped popcorn
4 cups dry roasted peanuts
3 cups brown sugar
3/4 cup light corn syrup
1 ½ cups butter
1 tspn salt
1 tspn baking soda
2 tspns vanilla extract
2 boxes Dulce de Leche Girl Scout Cookies, broken into small pieces

Directions:
1. Place the pretzels, popcorn, peanuts and broken piees of Dulce de Leche cookies into a large paper bag or, if you have one, a very large bowl. Set aside.
2. In a saucepan over medium heat, combine the brown sugar, corn syrup and butter. Cook, stirring to melt the butter and dissolve the sugar until the mixture comes to a boil.
3. Once the mixture is at a full boil, continue to cook for 5 minutes, stirring constantly.
4. Remove from the heat, and stir in the salt, vanilla and baking soda. The mixture will foam up when you add the soda, so use a long spoon to stir.
5. Immediately pour the sugar mixture over the popcorn and pretzels in the bag.
6. Shake until evenly coated.

 

Dulce de Leche & Chocolate Delight

Servings: 7
Ingredients:
1 box Dulce de Leche Girl Scout Cookies
1, 4 oz. stick unsalted butter
12 oz. semi-sweet chocolate morsels
1, 14oz. can sweetened condensed milk
7, 9oz. paper cups
Nonstick baking spray

Directions:
1. Break cookies into pieces.
2. Lightly spray nonstick baking spray into cups.
3. Melt butter. Stir in semi-sweet chocolate until smooth.
4. In a bowl, whisk together melted chocolate with sweetened condensed milk.
5. Spoon a thin layer of chocolate into bottom of cup.
6. Place a layer of broken cookies over layer of chocolate.
7. Spoon another layer of chocolate mix over the cookies.
8. Place another layer of cookies over the layer of chocolate.
9. Spoon another layer of chocolate mix over the cookies.
10. Repeat process in each cup, then freeze until frozen solid (approx. 2 hours).
11. Once frozen, gently tear off cups from dessert.

 

Dulce de Leche Mini Cheesecakes

Top with your own Dulce de Leche syrup and Ducle de Leche Girl Scout cookie crumbles for added decadence!
Servings: 24
Ingredients:
24 Dulce de Leche Girl Scout Cookies
24 foil cupcake liners
3 packages 8 oz. cream cheese, softened
1 cup sugar
3 eggs
1/2 cup ducle de leche syrup or caramel ice cream topping

Directions:
1. Preheat oven to 375 degrees F.
2. Place foil cupcake liners in muffin tin.
3. Place one entire Ducle de Leche Cookie in the bottom of each cupcake liner.
4. Beat cream cheese and sugar.
5. Add eggs and beat until well mixed.
6. Add ducle de leche syrup, beat well.
7. Place 1/4 cup of batter on top of the cookie in each cupcake liner.
8. Drizzle a swirl of dulce de leche syrup on top of each one.
9. Bake at 375 degrees F for 15 to 18 minutes, until set.

 

Easy Raspberry Mousse Parfaits

No gelatin is needed for this easy mousse--just use the thickening power of fat free sweetened condensed milk.
Preparation Time: 25 Minutes
Total Time: 25 Minutes
Servings: 8
Ingredients:
1 package (10 oz.) frozen unsweetened raspberries
1 can (14 oz.) fat-free sweetened condensed milk
1/4 cup lemon juice
4 drops red food coloring (optional)
1 1/2 cups frozen reduced-fat non-dairy whipped topping, thawed
16 Girl Scouts® Thin Mints cookies . broken
3 cups fresh red raspberries

Directions:
1. Place frozen raspberries in 1 1/2-quart microwave safe casserole. Micro-cook, covered, at high about 4 minutes or until hot, stirring once halfway through. Cool slightly. In cheesecloth-lined fine sieve press raspberries with back of spoon to extract juices. Discard seeds and pulp. (Should have about 1/2 cup raspberry juice.)
2. In large bowl stir together raspberry juice, milk, lemon juice and food coloring (if desired) until thickened. Fold in whipped topping.
3. In eight parfait glasses or dessert dishes alternate layers of raspberry mixture, GIRL SCOUT THIN MINTS cookies and fresh raspberries. Serve immediately or cover and refrigerate for up to 2 hours.

 

Fried Samoas® Shrimp

• 5 extra-large shrimp, peeled and de-veined
• 5 Samoas® Girl Scout Cookies®, fi nely chopped
• 2 cups seasoned bread crumbs
• 2 cups flour
• 1 cup coconut flakes
• 4 egg whites
• 1 pinch cayenne pepper
• 1 lime for garnish
• Vegetable or peanut oil for frying

Directions:
1. Toss coconut flakes with bread crumbs, cayenne pepper and chopped Samoas® Girl Scout Cookies®.
2. Dredge shrimp through flour, followed by egg whites and Samoas® Girl Scout Cookies® mixture.
3. Fry shrimp in vegetable oil at 350 degrees until golden brown.
4. Garnish with coconut flakes and lime wedges.

Serving Suggestions:
• Serve warm.
• Arrange in a star pattern on a salad plate, or on a bamboo skewer with tropical fruits.
• Can be served as an appetizer, in a salad, or as an entrée.
• If serving as an entrée accompany with fried plantains and wild rice.

 

Mint Brownies

Ingredients:
• 1/2 box of crushed Thin Mints Girl Scout Cookies
• 1 box of brownie mix
• 2 eggs (3 eggs for cake-like brownies)
• 1/4 cup of water
• 1/2 cup of vegetable oil

Directions:
Crush Thin Mints into medium size chunks.
Mix all ingredients into mixing bowl. Do not use electric mixer — batter will be stiff.
Spread batter evenly in greased baking pan (13 x 9 x 2 inch).
Bake in center of oven at 350 degrees for 30 to 35 minutes.
Allow to cool before cutting.
Yields 6 servings

 

Peanut Thai Chicken

Ingredients:
• 8 crushed Do-Si-Dos Girl Scout Cookies
• 2 pounds boneless, skinless chicken tenderloins
• Wood skewers
• Teriyaki glaze
• Thai Peanut Sauce

Directions:
Grill chicken tenderloins on wood skewers, brushing occasionally with Teriyaki glaze. Prepare Pad Thai noodles according to directions on box.
Serve chicken tenderloins with 4 crushed Do-Si-Dos cookies sprinkled on top.
Mix remaining Do-Si-Dos cookie crumbs with peanut sauce.
Serve peanut sauce poured over chicken and noodles, or as side dipping sauce.
Yields 4 servings

 

Red, White and Blue Tart

The perfect dessert for patriotic holidays!
Preparation Time: 25 Minutes
Total Time: 145 Minutes
Servings: 10
Ingredients:
28 Girl Scouts® Trefoils Old Fashioned Shortbread cookies
3 tablespoons butter or margarine, melted
1 can (14 oz.) fat free sweetened condensed milk
1/2 cup reduced-fat sour cream
1/3 cup lemon juice
1/2 teaspoon grated lemon peel
1 3/4 cups fresh red raspberries
1cup fresh blueberries

Directions:
1. Place cookies in food processor bowl. Cover and process until finely crushed. In small bowl toss together cookie crumbs and butter. Press onto bottom and up sides of 9-inch tart pan with removable bottom. Place on baking sheet. Refrigerate until needed.
2. In medium bowl combine milk, sour cream, lemon juice and lemon peel. Stir about 1 minute or until well combined. Let stand about 2 minutes or until mixture thickens. Spread in crust. Top with raspberries and blueberries. Refrigerate at least 2 hours.
3. Cut into wedges to serve. Store in refrigerator.

 

Samoas® Dream Cake

Ingredients:
Cake
• 1 box yellow cake mix
• 1 can store bought caramel frosting

Coconut Caramel Filling
• 1 cup heavy cream
• 1 cup brown sugar
• 1 egg yolk, slightly beaten
• 1 stick of butter
• 1 teaspoon vanilla
• 2 cups sweetened coconut flakes
• 1 box Samoas® Girl Scout Cookies®

 

Samoas® Dream Cake

• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons sugar
• 10 oz. chocolate chips
• 6 ½ tablespoons milk

Bottom and Sides
• 2 boxes of Samoas® Girl Scout Cookies®

Directions
1. Mix and bake yellow cake according to manufacturer’s instructions using three eight-inch pans.
2. To prepare the coconut caramel mix brown sugar, egg yolk, cream and vanilla. Melt butter in a sauce pan then add mixture. Cook mixture over medium heat until it boils for one minute — stirring often with a wire whisk. Remove from heat and stir in 2 cups sweetened coconut flakes. Chill mixture in refrigerator.
3. Line a 10” springform cake pan with parchment paper. Chop one box of Samoas® and press into bottom of the springform pan. Sprinkle 2 oz. of chocolate chips over chopped cookies, place in the oven until chocolate chips melt. Using the back of a spoon, spread chocolate over cookie crumbs as evenly as possible.
4. Place first layer of cake on top of melted chocolate and crumbs. Spread half of coconut caramel filling over cake. Place second layer of cake in pan and top with remaining filling. Place third layer of cake in pan. Remove sides of pan and spread caramel icing over top and sides of cake. Chill cake while preparing chocolate ganache.
5. Prepare the chocolate ganache by melting butter and cream in the top of a double boiler until it is about the consistency of bottled creamy salad dressing — thin enough to pour, but thick enough to coat the top of the cake without running off.
6. Place cake on cooling rack with a cookie sheet (preferably with sides) underneath.
Pour chocolate ganache on to the middle of the cake. Encourage it to roll over the sides of the cake with a palette knife, spatula, or the back of a spoon. Cover the cake as evenly as possible while trying to minimize the strokes used — the less strokes you use the smoother the finish will be.
7. Chop the second box of cookies and press onto the sides of the cake. Chill cake and remaining ganache in refrigerator. If desired, slide cake off parchment paper and springform pan bottom using a long spatula.
8. Finish the cake with piped rosettes of ganache and cut cookies or other fanciful decorations such as butterflies, honeybees, birds, etc. using tinted icing. Dream big!

Serves 8

 

Samoas® Sweet Rolls

Ingredients:
Crepes
(To save time you can use pre-made crepes.)
• 1 cup all-purpose flour
• 1 teaspoon double-action baking powder
• 1/2 teaspoon salt
• 3 tablespoons powdered sugar
• 3 finely chopped Samoas® Girl Scout Cookies®
• 3 eggs
• 2/3 cup milk
• 1/3 cup water
• 1/2 teaspoon vanilla

Filling & Garnish
• 1 eight-ounce package cream cheese
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla
• 2 oz. chocolate syrup
• 6 finely chopped Samoas® Girl Scout Cookies®
• 4 teaspoons cinnamon
• Berries (red raspberries, strawberries, blueberries, etc.)

Directions
Crepes (or you can use pre-made crepes)
Combine liquid ingredients in a mixing bowl and mix on low speed for one minute. Add all dry ingredients and mix on low speed for 30 seconds, then on medium speed for one minute. Cook crepes on medium heat in eight-inch skillet using non-stick spray until very light brown. Turn once. Set cooked crepes aside using wax paper to separate.

Filling
Mix all filling ingredients, except finely chopped Samoas® Girl Scout Cookies®, together in mixing bowl on low speed for 30 seconds, then at high speed for 2 minutes or until thoroughly combined. Fold in half (approximately 3 cookies) of finely chopped Samoas® Girl Scout Cookies®. Spread approximately 3 tablespoons of filling onto each crepe and roll up.

Garnish
Place two Samoas® Sweet Rolls on four dessert plates and stripe chocolate syrup across then sprinkle remainder of finely chopped Samoas® Girl Scout Cookies® (approximately 3 cookies), and dust lightly with cinnamon. Add other garnishes such as berries or fruit flavored syrup if desired.

Serves 4

 

Samoas® Trail Mix

Ingredients:
• 1 box of Samoas® Girl Scout Cookies®, chopped
• 8 ounces dried apples, chopped
• 8 ounces raisins
• 8 ounces salted roasted peanuts
• 8 ounces dried pineapple, chopped

Directions
1. Mix all the ingredients together in a large bowl.
2. Spoon into individual sandwich size zip lock bags. Tightly seal each bag.
3. Enjoy at your leisure for a nutritious, energy-packed snack while backpacking, camping or any time.
4. Will maintain its freshness for a long time if kept tightly sealed.

Alternate Ingredient Suggestions:
• Dried mango
• Sunflower seeds
• Cashew nuts

Yields ten, 4-ounce bags

 

Shimmering Strawberry Pie

Using a couple tablespoons of strawberry gelatin adds thickness and strawberry flavor to this glistening pie.
Preparation Time: 25 Minutes
Total Time: 145 Minutes
Servings: 8
Ingredients:
24 Girl Scouts® Thin Mints cookies
3 tablespoons butter or margarine, melted
1/2 cup sugar
1/4 cup cornstarch
2 tablespoons strawberry-flavored gelatin
1 cup water
1 tablespoon light corn syrup
5 cups halved fresh strawberries
Frozen fat-free non-dairy whipped topping, thawed (optional)

Directions:
1. Place GIRL SCOUT THIN MINT cookies in food processor bowl. Cover and process until finely crushed. In small bowl toss together cookie crumbs and butter. Press onto bottom and up sides of 9-inch pie plate. Refrigerate until needed.
2. In medium saucepan stir together sugar, cornstarch and gelatin. Gradually stir in water and corn syrup. Bring to boiling over medium-high heat, stirring constantly. Boil for 2 minutes, stirring constantly. Remove from heat. Gently fold in strawberries. Spread in crust. Refrigerate at least 2 hours or until set.
3. Serve pie garnished with whipped topping (if desired). Store in refrigerator.

 

Strawberry-Kiwi Parfait

Just four ingredients create a special dessert!
Preparation Time: 10 Minutes
Total Time: 10 Minutes
Servings: 4
Ingredients:
2, 6oz. containers low-fat strawberry or strawberry-mango yogurt
2 medium kiwi fruit, peeled, quartered lengthwise and sliced
1 1/3 cups frozen sugar-free non-dairy whipped topping, thawed
8 Girl Scouts Sugar Free Chocolate Chips , coarsely chopped

Directions:
1. In four parfait glasses or dessert dishes alternate layers of yogurt, kiwi, whipped topping and GIRL SCOUT SUGAR-FREE CHOCOLATE CHIP cookies.

 

Tagalongs® Shake

Ingredients:
• 1 box Thank U Berry Munch Girl Scout Cookies
• 2 Cups oatmeal (dry)
• ½ Cup flaked coconut
• ½ Cup slivered or sliced almonds (or other nuts)
• ½ Cup shelled sunflower seeds
• ½ Cup honey
• Cup cooking oil
• ½ Cup dried cranberries or Craisins.
• ½ Cup white chocolate chips

Directions:
1. Preheat oven to 300°.
2. Grease a 15" x 10" x 1" baking pan.
3. Break Thank U Berry Munch cookies into ½" pieces and set aside.
4. In a second bowl, mix together oatmeal, coconut, almonds (or other nuts) and sunflower seeds.
5. In a third bowl, mix together honey and cooking oil.
6. Stir Cup of honey/oil mixture into the cookie pieces and set aside.
7. Stir remaining honey/oil mixture into the oatmeal mixture. Spread evenly onto greased pan. Bake 10-12 minutes.
8. Stir cookie pieces into the baked oatmeal mixture. Bake for an additional 10-12 minutes, until lightly brown. Remove from oven and cool.
9. Once cool, stir in cranberries (or Craisins) and white chocolate chips.

Yields ten, 4-ounce bags

Serving Suggestion -Tastes great by itself, as a snack, sprinkled over oatmeal or served with yogurt. Enjoy!

 

Trefoil Cheesecake Cup

Ingredients:
• 1 box of Trefoils Girl Scout Cookies
• Instant cheesecake pudding mix (check the box for extra ingredients)
• 12 oz. Cream cheese (softened)
• Strawberries
• Chocolate syrup

Directions:
Crush half box of Trefoils.
Mix softened cream cheese and cheesecake pudding until smooth.
Layer crushed cookies and cheesecake pudding in a cup and repeat layering of ingredients.
Garnish with strawberries (or your favorite berries) and 2 full Trefoil cookies.
Drizzle with chocolate syrup.

Yields 8 servings

 

Trefoil Pumpkin Cream Pie

Next time you're craving pumpkin pie, try this cool, creamy version.
Preparation Time: 15 Minutes
Total Time: 135 Minutes
Servings: 8
Ingredients:
28 Girl Scouts® Trefoils Old Fashioned Shortbread
3 tablespoons butter or margarine, melted
1 cup fat free milk
2 packages vanilla flavor instant pudding & pie filling
1 1/4 teaspoons cinnamon*
1/2 teaspoon ginger*
1/4 teaspoon nutmeg*
1 can (15 oz.) pumpkin
1 container (8 oz.) reduced-fat frozen non-dairy whipped topping, thawed (divided)

Directions:
1. Place GIRL SCOUTS TREFOIL cookies in food processor bowl. Cover and process until finely crushed. In small bowl toss together cookie crumbs and butter. Press on bottom and up sides of 9-inch pie plate. Refrigerate until needed.
2. In large bowl beat milk, pudding mix, cinnamon, ginger and nutmeg with wire whisk for 1 minute. (Mixture will be thick.) Whisk in pumpkin. Fold in half of the whipped topping. Spread in crust. Refrigerate at least 2 hours or until set.
3. Garnish with remaining whipped topping. Store in refrigerator.
*Note: If desired, substitute 2 teaspoons pumpkin pie spice for the cinnamon, ginger and nutmeg.

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