Sherrie Norris Lovin’ Spoonful Cooking Column: From Single Cookie to Incredible Dessert

Published Wednesday, February 5, 2020 at 9:53 am

By Sherrie Norris

We are in the midst of one of the year’s most delicious seasons, when we can pick up a box, or two or ten, of Girl Scout Cookies at many locations across the High Country.

For just a short time this time every year, we’re able to savor this tasty treat, while knowing we are helping young girls raise funds for special events and learn skills to last a lifetime.

Few things in this world make a difference like this annual fundraiser for Girl Scouts, so do yourself (and your favorite Girl Scout!) a favor while you still can. Remember, too, that most of the cookies freeze well – so don’t think you have to devour them all at one time. And you can also out turn your cookies into mouth-watering desserts by following these recipes or by creating some of your own.

 

Cool and Creamy Dessert

1 box any flavor Girl Scout cookies, crushed and divided

3 Tbs. butter, melted

8 oz. cream cheese, softened

4 cups whipped topping, divided

2 (8 oz.) pkg. instant pudding mix (Choose one that complements your cookies!)

3 cups milk

Lightly grease 9×13-inch pan. Set aside ¼ cup cookie crumbs. Combine the rest of the crumbs with butter. Press into prepared pan. Put into refrigerator. With a hand-mixer, whip cream cheese until light and fluffy.

Stir in 1 cup whipped topping. Spread over chilled cookie crust. Chill while next layer is being made. Combine pudding mix with milk. Pour over cream cheese layer. Chill one hour. Top with remaining whipped topping and remaining cookie crumbs.

 

Peanut Butter Pie

1 1/3 cups Peanut Butter Patties, crushed

5 Tbs. butter, melted

1 package (3 ½ oz.) vanilla pudding

1½ cups milk

1/3 cup peanut butter, creamy or crunchy

Combine crumbs and butter. Press into a 9-inch pie plate. Combine pudding and milk. Stir in peanut butter until well blended. Pour into pie shell. Refrigerate. Dab a little whipped cream on top before serving, if desired.

 

Caramel Chocolate Coconut Delight

1 box Girl Scout Caramel deLites

3 Tbsp. margarine, melted

1 pkg. (8 oz.) cream cheese, softened

¼ cup sugar

2 Tbs. milk (for starters)

1½ cups non-dairy whipped topping, thawed

1¼ cups cold milk

1 pkg. (4-oz.) instant coconut cream pudding and pie filling

¼ cup toasted coconut

3 Tbs. semi-sweet chocolate mini morsels

Non-stick cooking spray

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 electric mixer beat cream cheese with sugar and 2 Tbs. milk until smooth. Blend in ¾ cup whipped topping. Spread evenly over cookie layer.

Pour1¼ 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 ¾ cup whipped topping evenly over top of dessert; sprinkle toasted coconut and mini morsels on top of dessert.

 

Thin Mint Pizza

1 pkg. (18 oz.) refrigerated chocolate chunk cookie dough

½ pkg. Girl Scout Thin Mints

½ cup white chocolate morsels

Vanilla ice cream, optional

Press cookie dough evenly in the bottom of ungreased 12-inch pizza pan or a large 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 about 15 minutes until golden brown. Place white chocolate morsels into a small self-closing bag. Microwave the bag of morsels for 40 to 50 seconds or until melted. Snip one corner off bottom of bag. Hold bag tightly at top and drizzle white chocolate stripes over top of pizza. When cool, cut pizza into wedges. If desired, top each serving with a scoop of ice cream.

 

Peanut Butter Balls

1½ boxes (24 cookies) Girl Scout Peanut Butter Patties

3 Tbs. butter or margarine, melted

2/3 cup salted peanuts, finely chopped

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

 

Thin Mint Milkshake

8-10 Thin Mints (whole)

3-4 Thin Mints (crushed)

1 cup milk

2 scoops chocolate, vanilla, or mint ice cream

Place milk and whole cookies into a blender; blend on 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.

 

280 x 540
Privacy Policy | Rights & Permissions | Discussion Guidelines

Website Management by Outer Banks Media