The night before fold pudding, whipped cream and buttermilk until well combined and put in the refrigerator. Roughly break up one package of Dulce de Leche Girl Scout Cookies and put in the freezer. The day of, combine 4 cups of fresh fruit (strawberries, blueberries, pineapple, oranges). Just before serving combine fruit with pudding mixture. Add bananas and cookies.
-Recipe by Megan Lafevor
Thin Mint Pie
24 Thin Mint Girl Scout Cookies
6 oz. cream cheese
1 can sweetened condensed milk
1 8 oz. package of Cool Whip
green food coloring
1 Oreo pie crust
Crush 16 of the Thin Mints and set aside. Beat cream cheese until light and fluffy. Slowly add sweetened condensed milk to cream cheese and beat until smooth. Fold in Cool Whip and crushed Thin Mints. Stir in green food coloring, put mixture in pie crust and freeze overnight. Before serving, decorate the top of pie with eight Thin Mints.
-Recipe courtesy Alison Hamblin
An early Girl Scout Cookie recipe
In the 1920s and 1930s cookies were packaged in wax paper bags, sealed with a sticker, and sold door to door for 25 to 35 cents per dozen, according to girlscoutcookies.org.
1 cup butter
1 cup sugar plus additional amount for topping (optional)
2 tablespoons milk
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
2 teaspoons baking powder
Cream butter and the cup of sugar; add well-beaten eggs, then milk, vanilla, flour, salt, and baking powder. Refrigerate for at least 1 hour. Roll dough, cut into trefoil shapes, and sprinkle sugar on top, if desired. Bake in a quick oven (375°) for approximately 8 to 10 minutes or until the edges begin to brown. Makes six- to seven-dozen cookies.