24 February 2009
Girl Scout Cookie Time!
As a principal of an elementary school, every Girl Scout in the school asks me to buy Girl Scout cookies. And I say yes to every single one! So, right now I have six boxes of Thin Mints, one box of Lemonades, two boxes of Peanut Butter patties, one box of Daisies, three boxes of Shortbread and I think, one box of Samoas. My favorite: Thin Mints, in case you couldn't tell.
My favorite way to eat them is to freeze them. I love to take them directly out of the freezer and pop one into my mouth. Cold minty goodness!
I bought an extra box of them so I could try this recipe:
2 packages (8 oz. size) instant chocolate pudding
3 tbsp. butter or margarine (melted)
1 pkg. (8 oz) softened cream cheese
1 pkg. Thin Mints (crushed)
4 cupped whipped topping
3 cups milk
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 15 – 20 min. Prepare pudding and pour over cream cheese mixture. Chill 1 hour. Top with remaining whipped topping and Thin Mint cookie crumbs.
I am pretty certain that I won't have the extra box left, though.
I sold GS cookies when I was little. I was in GS as a Brownie, then a Cadet then a GS. I think I quit when I was 14. Ahhhh... the memories of GS camp, singing Make New Friends but Keep the Old and giving the friendship squeeze.