It’s the peak time of the year for buying Girl Scout cookies (Miss Sarah can hook you up if you need a fix) and this is a great reason to stock up on Thin Mints. (They freeze well!)
Enjoy this recipe, it’s easy – fun for the kiddos to do – and impressive.
- 2½ cups Thin Mints finely crushed
- 3 cups mini marshmallows
- ½ cup milk
- 1 teaspoon mint extract
- 6 drops of green food coloring
- 1½ cups heavy whipping cream
- chocolate sprinkles
- 4-6 small glasses
Use a small food processor and coarsely ground the Thin Mint cookies until finely crushed. You can also do this by placing the cookies in a ziplock bag and then using a rolling pin and crushing the cookies.
In a medium saucepan, melt the mini marshmallows with the milk over low heat. Once all the mini marshmallows have melted, place marshmallow mixture in fridge for 10 minutes to set.
Once the marshmallow mix has cooled and set, stir in the mint extract and a 2-3 drops of green food coloring. Place this mixture to the side to do the next step.
Use an electric mixer, whip the whipping cream until soft peaks form.
Fold the whipped cream into the mint mixture move to the side
Put the pies together:
- Add the crust evenly by spreading the cookie mixture into the bottoms of your glass. I like mine firm so I tend to pack it down.
- Now add the mint mixture on top of the cookie crust, filling each glass 3/4 of the way.
- Top the pies with a dollop of whip cream, and some chocolate sprinkles.
- Chill in fridge for at least 2 hours before serving.
Now, rip into it like a monkey on a cupcake, or should I say on a Girl Scout Cookie?