After I made an awesome dinner, I tackled the first dessert of the girl scout cookies series.
Like in the bar lab, I selected cookies to make cocktails out of, and the remaining cookies I made a dessert recipe for each.
The thin mints I found to be very versitle. I’m not a mint person by any means, but the idea sounded good.
I normally don’t toot my own horn, but I’m just going to say I blew the loudest trombone on this one!
After researching how to make dessert lasagnas, I found it was actually very easy!
Thin Mint Lasagna
2 boxes Girl Scout Thin Mints, crushed finely(I suggest food processor)
1/3 butter, melted
1 quart mint chocolate chip or mint moose tracks ice cream
1 package cream cheese, softened
1 container cool whip
2 bags m&ms
2 bags peppermint patties chips
1/2 cup heavy cream
1 bag semi-sweet chocolate chips, divided
disposable casserole pan
In food proccessor, chop cookies to fine crumbles. Melt butter. Combine 2/3 of the cookies in a bowl. Spray pan with non stick spray. Make sure it’s thick, or it will stick. Press into pan firmly.
In another bow, mix ice cream and cream cheese until smooth. Fold in cool whip. Pour half into the pan, covering the cookie layer. Use one bag of m&ms for another layer. Repeat with peppermint patties. Pour caramel over that layer.
*If you have room to repeat, do so in that order*
In a pot, double boil heavy cream and chocolate chips. Use last 1/3 of cookies to top lasagna with remaining chocolate chips.
Freeze overnight. Serve with whipped cream if desired.
You guys, it was a hit! I can’t use this for the contest since I shared the recipe, but man, people were happy. I like these types of desserts since you can make them up early, and serve them later! Why didn’t I think of this before!