Shout Out Banana Pops

10 Girl Scout Shout Out
1 tablespoon finely chopped mixed dried fruit
1 tablespoon mini chocolate chip baking bits
1 tablespoon finely chopped peanuts
1 banana, cut into 3 pieces
3 popsicle sticks
1/3 cup yogurt, any flavor

Place Shout Outs into a sandwich size, self-sealing bag and close the top. Crush the cookies with a rolling pin to form coarse crumbs. On a small plate, combine the crumbs with the dried fruit, baking bits and peanuts. Insert a popsicle stick into the bottom of each banana chunk. Place the yogurt into a shallow plate. Roll the banana in the yogurt and then in Shout Out mixture. Serve immediately. Makes: 3 pops

Caramel deLight Dessert

1st Layer:
½ cup flour
1 stick margarine (melted)
1 box Girl Scout Caramel deLites (cut into pieces)

Mix together and pat in the bottom of a 9-inch square pan. Bake 25 minutes at 325°. Cool.

2nd Layer:
1 cup powdered sugar
1 – 8 oz. pkg. cream cheese, softened
½ cup whipped topping

Beat powdered sugar and cream cheese together until well combined. Stir in whipped topping and spread over cooled crust.

3rd Layer:
1 – 6 oz. pkg. instant chocolate pudding mix
2 ½ cups milk
½ cup whipped topping

Make pudding according to directions and spread over 2nd layer. Spread ½ cup whipped topping over 3rd layer and refrigerate for 30 minutes to one hour. Cut in squares. Just before serving, drizzle with caramel topping.

Caramel deLite Bars

1 box devils food cake mix
1/3 cup evaporated milk
3/4 cup melted butter
1 1/2 cups mini Hershey’s Kisses, divided
3/4 cup caramel flavored topping (warmed)
1/2 box Girl Scout Caramel deLites, crushed
* toasted coconut

Pre-heat over to 350. Make cake mix using evaporated milk and melted butter. Pour 1/2 of mixture in 9 x13 pan and bake at 350° for 6 minutes. Sprinkle 1-cup of the mini Hershey’s Kisses over the baked cake. Spread 3/4 cup warmed caramel topping over the kisses, then 1/2 box crushed Girl Scout Caramel deLite Cookies and 1 tablespoon toasted coconut. Spread the other 1/2 of the cake batter on top and bake another 10 minutes. As soon as the pan comes from the oven, melt the remaining ½ cup of mini kisses in a microwave safe cup and drizzle over the top. Sprinkle coconut and let cool. Cut into 24 bars.

* Toasted coconut: spread a thin layer of coconut on a baking sheet and bake in 325 degree oven for 6 to 8 minutes, stirring frequently until lightly browned. Cool.

Crunchy Caramel Snack Mix

8 cups broken salted pretzels
20 cups popped popcorn
4 cups dry roasted peanuts
3 cups brown sugar
3/4 cup light corn syrup
1 ½ cups butter
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract
2 boxes Caramel deLites Girl Scout Cookies, broken into small pieces

Place the pretzels, popcorn, peanuts and broken pieces of Caramel deLites into a large paper bag or a very large bowl. Set aside. In a saucepan over medium heat, combine the brown sugar, corn syrup and butter. Cook, stirring to melt the butter and dissolve the sugar until the mixture comes to a boil. Once the mixture is at a full boil, continue to cook for 5 minutes, stirring constantly. Remove from the heat, and stir in the salt, vanilla and baking soda. The mixture will foam up when you add the soda, so use a long spoon to stir. Immediately pour the sugar mixture over the dry ingredients in the bag or bowl. Shake / stir until evenly coated.

Chocolate Coconut Caramel deLites Dessert

1 box Girl Scout Caramel deLites
3 tablespoons margarine, melted
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 1/2 cups non-dairy whipped topping
1 1/4 cups cold milk
1 pkg. (4-serving) instant coconut pudding and pie filling
*1/4 cup toasted coconut
3 tablespoons semi-sweet chocolate mini morsels
Non-stick cooking spray

Place cookies in a food processor or blender until they form fine crumbs. Spray the bottom of a 9-inch square pan with non-stick cooking spray. Combine the cookie crumbs and margarine; press evenly in the bottom of a prepared pan. Using an electric mixer beat cream cheese with sugar and 2 tablespoons milk until smooth. Blend in 3/4 cup whipped topping. Spread evenly over cookie layer. Pour 11/4 cups of 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. Just before serving, spread remaining 3/4 cup whipped topping evenly over top of dessert; sprinkle toasted coconut and mini morsels on top of dessert. To serve, cut into 12 portions.

* Toasted coconut: spread a thin layer of coconut on a baking sheet and bake in 325 degree oven for 6 to 8 minutes, stirring frequently; cool.

Chocolate Peanut Butter Patties Parfait

6 individual soufflé dishes, buttered and lined with wax paper on all sides
8 oz. semi-sweet chocolate
4 tablespoons butter, softened
¼ cup sugar
½ teaspoon vanilla
2 boxes Girl Scout Peanut Butter Patties
2 ½ cups whipping cream
2 tablespoons confectioners sugar
½ cup smooth peanut butter
chocolate shavings for garnish

FILLING: Melt chocolate with 2 tbsp. butter in the top of a double boiler. While chocolate in melting, prepare crust for parfait.

CRUST: Finely grind 1½ boxes of Peanut Butter Patties. Divide mixture evenly between six prepared molds. Gently pat down cookie mixture to form bottom crust of parfait.

Whip 1 cup whipping cream with ¼ cup sugar and vanilla just until slightly thickened. Add cream mixture to melted chocolate and fold together. Divide chocolate mixture evenly between six molds and tap down lightly. Whip 1½ cups whipping cream with confectioners sugar until soft peaks form. Mix peanut butter with 2 tbsp. butter until very smooth and creamy. Fold the 2 mixtures together and divide evenly between the six molds. Smooth tops and tap lightly. Refrigerate at least 4 hours. Remove from refrigerator at least 30 min. before serving. Place parfait on plate and remove mold. Gently peel away wax paper. Garnish with shaved chocolate and remaining cookies that have been coarsely chopped.

Fudgey Peanut Butter Balls

1 ½ boxes (24 cookies) Girl Scout Peanut Butter Patties
3 tablespoons butter or margarine, melted
2/3 cup salted peanuts, finely chopped

Place cookies in food processor or blender and grind into fine crumbs. Combine crumbs and butter; mix until well blended. Roll mixture into 1-inch balls. Place the peanuts in a small bowl and roll each ball in peanuts; gently pressing peanuts into balls. Store in a covered container in the refrigerator until ready to serve. Makes: 28

Lemonades Crunch Cheesecakes with Caramel Apple Topping

8 Girl Scout Lemonades; 5 crushed, and 3 broken into small pieces
4 teaspoons melted butter
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
1/4 teaspoon vanilla extract
1 egg

Garnish:
1 cup finely chopped apple
1/3 cup caramel flavored topping (warmed)

Preheat oven to 350° F. Place 6 foil baking cups in a muffin pan. Crush 5 Lemonades into crumbs and combine with butter. Press the crumb mixture into the bottom of each foil cup. Beat the cream cheese, sugar, and vanilla in large bowl with an electric mixer on medium speed until blended. Add egg; beat on low speed just until blended. Stir in the remaining cookie pieces and spoon batter evenly over lemon crunch crust. Bake 20 minutes or until centers are almost set. Cool. Refrigerate at least 2 hours or overnight. Just before serving, remove cheesecakes from the foil cups. Top each cheesecake with chopped apples and warm caramel topping.

Blueberry Lemon Tart

15 Girl Scout Lemonades
2 tablespoons butter or margarine, melted
3/4 cup sugar
1/4 cup cornstarch
1 cup water
3 cups fresh blueberries
2 tablespoons lemon juice
1 cup whipped topping
9 thin pieces lemon peel (optional)

Place cookies in food processor bowl. Cover and process until finely crushed. In small bowl toss together cookie crumbs and butter. Firmly press onto bottom of 8 x 8 x 2-inch pan. Refrigerate until needed. In medium saucepan, mix together sugar and cornstarch. Gradually stir in water. Stir in 1 cup of the blueberries. Cook and stir over medium heat until boiling. Boil for 2 minutes, stirring constantly. Remove from heat. Stir in remaining blueberries and lemon juice. Spread over crust. Refrigerate at least 2 hours or until set. Cut into squares to serve. Spoon dollop of whipped topping on each square. Garnish with lemon peel, if desired.

Chocolate Thanks-A-Lot Éclair

1 package Girl Scout Thanks-A-Lots
1 (4 serving) package instant vanilla pudding mix
1½ cups milk
1/2 (8 ounce) container whipped topping
1 (16 ounce) package prepared chocolate frosting

Line the bottom of an 8-inch round cake pan with Thanks-A-Lot cookies. In a large bowl, combine the pudding mix and milk. Mix well. Stir the whipped topping into pudding mixture. Spread half the mixture over the cookie layer. Top with another layer of Thanks-A-Lot cookies and the remaining pudding. Finish with a final layer of Thanks-A-Lot cookies and frost with chocolate frosting. Refrigerate overnight. Makes: 6-8 servings

Carrot-Cinnamon Cupcakes
Cake:
1 18-oz. box carrot cake mix
½ cup orange juice
½ cup vegetable oil
4 eggs
1 8-oz. can crushed pineapple in juice, do not drain
16 Girl Scout Shout Out, coarsely crumbled
½ cup sweetened flaked coconut

Frosting:
½ cup butter or margarine, softened
1 12-oz. package cream cheese, softened
1 16-oz. package powdered sugar
1½ tsp. vanilla extract
Flaked coconut
24 Shout Out crumbled

CAKE: Preheat oven to 350°F. Line cupcake pans with paper baking cups. In a large bowl, beat cake mix, orange juice, oil, eggs, crumbled Shout Out and coconut. Fill each cup 2/3 full. Bake 16 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely.

FROSTING: Beat the butter and cream cheese at medium speed with a mixer until creamy. Add powdered sugar and vanilla; beat at low speed until ingredients are combined. Beat on high speed 10 seconds or until smooth. Spread about 2 tablespoons frosting on top of each cupcake. Sprinkle Shout Out crumbles and coconut on top of frosting. Store in refrigerator. Makes: 24 cupcakes

Chocolate Thin Mints Pizza Supreme
1 pkg. (18 oz.) refrigerated chocolate chunk cookie dough
1/2 pkg. (19 cookies) Girl Scout Thin Mints
1/2 cup white chocolate morsels
Vanilla ice cream, optional

Press cookie dough evenly into the bottom of an ungreased 12-inch pizza pan or a
13 x 9 baking pan. (Dough will barely cover the pan.) Break Thin Mints into halves or thirds and press cookie pieces into the dough, covering evenly. Bake at 350 degrees for 12 to 18 minutes or until golden brown. Place white chocolate morsels into a small self-closing bag. Microwave the bag of morsels on MEDIUM HIGH (70% power) for 40 to 50 seconds or until melted. Snip one corner (about 1/8 inch) off the bottom of the bag. Hold bag tightly at top and drizzle white chocolate stripes over top of pizza. When cool, cut pizza into 8 or 10 wedges. If desired, top each serving with a scoop of ice cream. Makes: 8 to 10 servings

Mini Grasshopper Cheesecakes

12 Girl Scout Thin Mints
2 8 oz packages cream cheese, softened
½ cup sugar or Splenda
½ tsp. mint flavoring
2 eggs
3 - 4 drops green food coloring (*optional)

Line the muffin tin with cupcake paper liners. Place one cookie in each liner.
Mix cream cheese, mint flavoring and sugar at medium speed until well blended. Add eggs and *food coloring. Mix well. Pour over cookies, filling ¾ full. Bake for 25 minutes at 325 degrees.

Rich and Famous Thin Mints Brownies

1 cup evaporated milk
2 cups miniature marshmallows
1 cup semisweet chocolate chips
1/3 cup sugar
1/8 tsp. salt
1 tsp. vanilla extract
1 tbsp. butter
3 cups Girl Scout Thin Mints crushed into crumbs
½ cup nuts (chopped)

Combine milk, marshmallows, chocolate chips, sugar and salt in microwaveable bowl and heat to a boil. Stir well and cook in microwave an additional 2 minutes at medium high heat. Remove from microwave. Add butter, vanilla, and chopped nuts. Break Thin Mints cookies into crumbs and add to mixture. Pack into a 9-inch square pan. Refrigerate to harden. Cut into 2-inch squares.

Raspberry Mint Mousse Parfaits

1 package (10 oz.) frozen unsweetened raspberries
1 can (14 oz.) fat-free sweetened condensed milk
1/4 cup lemon juice
4 drops red food coloring (optional)
1 1/2 cups whipped topping
6 Girl Scout Thin Mints cookies – coarsely chopped
3 cups fresh red raspberries

Place frozen raspberries in 1 1/2-quart microwave safe casserole. Micro-cook, covered, at high about 4 minutes or until hot, stirring once halfway through. Cool slightly. In cheesecloth-lined fine sieve, press raspberries with back of spoon to extract juices. Discard seeds and pulp. (Should have about 1/2 cup raspberry juice.) In large bowl stir together raspberry juice, condensed milk, lemon juice and food coloring (if desired) until thickened. Fold in whipped topping. In eight parfait glasses or dessert dishes, alternate layers of raspberry mixture, chopped Thin Mints and fresh raspberries. Serve immediately or cover and refrigerate for up to 2 hours.

Peanut Butter Bundt Cake

1 package of Girl Scout Peanut Butter Sandwiches
1 package of Girl Scout Peanut Butter Patties (frozen)
1 package of yellow cake mix
1 cup confectioners sugar
1 tablespoon milk

Coarsely crumble the Peanut Butter Sandwich cookies. Finely chop the frozen Peanut Butter Patties with a knife and remove ½ cup. Place the remaining Peanut Butter Patties in the bottom of a well-greased bundt pan. Prepare cake mix according to package directions and mix Peanut Butter Sandwich cookies into cake batter. Pour over crumbs in pan. Bake according to box directions. While baking, mix the sugar and milk to form a glaze.

Cool cake slightly and remove cake from pan while still warm. Glaze cake with sugar and milk mixture while cake is warm. Sprinkle on remaining Peanut Butter Patties crumbs.

Thanks-A-Lot Ice Cream Cake

1 package Girl Scout Thanks-A-Lots, crushed
1 cup butter, melted
1/2 cup white sugar
1/2 gallon vanilla ice cream, softened
1/2 cup milk
2 (3.4 ounce) packages instant vanilla pudding mix
1 (12 ounce) container whipped topping

Combine Thanks-A-Lot crumbs, butter and sugar in a 9 x 13-inch baking dish and press mixture into bottom and slightly up the sides. In a large bowl, combine ice cream and milk with electric mixer. Blend in pudding mix, and then pour mixture into prepared crust. Top with whipped topping and refrigerate for 2 hours. Makes: 6-8 servings

Chocolate Thanks-A-Lot Éclair

1 package Thanks-A-Lot cookies
1 (4 serving) package instant vanilla pudding mix
1 ½ cups milk
1/2 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting

Line the bottom of an 8-inch round cake pan with Thanks-A-Lot cookies. In a large bowl, combine the pudding mix and milk. Mix well. Stir whipped topping into pudding mixture. Spread half of mixture over cookie layer. Top with another layer of Thanks-A-Lot cookies and the remaining pudding. Top off with a final layer of Thanks-A-Lot cookies and frost with chocolate frosting. Refrigerate until serving. Makes: 6 to 8 servings

Washington's Birthday Cookie
1 pkg. Girl Scout Shortbread cookies
¼ cup butter, melted
½ cup pecan pieces
1 (21 oz.) can prepared cherry pie filling

Grind cookies in a blender. Add butter and pecans and mix well. Press mixture into a 9 x 9 inch pan. Cover with cherry pie filling and bake 25 minutes at 350 degrees. Cool and serve spooned into dessert dishes. Excellent with ice cream.

Shortbread Strawberry Angel Surprise

1 box Angel Food Cake Mix
2 cups whipping cream (liquid)
½ cup powdered sugar
10 fresh whole strawberries
2 cup thawed, unsweetened strawberries (chopped)
1 tube from pkg. of Shortbread Cookies (reserve 10 whole cookies – break the rest into small pieces)

Bake cake according to directions. Cool. Whip cream and powdered sugar. Mix in strawberries. Remove 2 ½ cups of the whipped cream and mix with the broken cookies. Split cake into thirds. Spread half of the cookie/cream mixture onto bottom layer. Add next cake layer and spread remaining cookie/cream mixture. Place third cake layer on top. Spread top of cake and sides with remaining whipped cream. Cut in half 5 of the whole cookies. Alternate cookies and strawberries at bottom of the cake and on sides. Crush remaining cookies and sprinkle on top.

Cool and Creamy Dessert

One box any flavor Girl Scout cookies, crushed and divided
3 tablespoons butter, melted
8 ounces cream cheese, softened
4 cups whipped topping, divided
2 – 8 ounce packages instant pudding mix (choose one that goes with your cookies!)
3 cups milk

Lightly grease a 9 x 13 pan. Set aside 1/4-cup of the cookie crumbs. Combine the rest of the crumbs with the butter. Press into prepared pan and put in refrigerator. With a hand mixer, whip cream cheese until light and fluffy. Stir in 1 cup of the whipped topping and blend. Spread mixture over chilled cookie crust. Chill while next layer is being made. Combine pudding mix with milk. Pour over the cream cheese layer. Chill 1 hour. Top with remaining whipped topping and remaining cookie crumbs.