7 Girl Scout Shortbread Cookies, crumbled
2 Tablespoons Rainbow Mix Sprinkles
1 Tablespoon Squeeze Vegetable Oil Spread
1 1/2 Cups Vanilla Ice Cream
1 Rounded Tablespoon Strawberry Topping
1 Rounded Tablespoon Fudge Topping
Spray a 6- cup muffinn pan with no stick cooking spray. In a small bowl, combine Shortbread crumbs, sprinkles and vegetable oil spread. Press 2 rounded teaspoons of the crumb mixture in the bottom of each muffiin cup; reserve extra crumb mixture. Spoon half of ice cream into muffin cups. Top each serving with strawbery and fudge topping. Spoon remaining ice cream over toppings; sprinkle with the reserved crumb mixture. Freeze 1 to 2 hours or until firm. To serve, loosen edges and remove from muffin cups.
Makes: 6 servings
11 (1/2 package) Girl Scout Peanut Butter Sandwich Cookies, crumbled in 1/4-inch pieces
2 Cups Toasted Rice Cereal
1 Cup Honey Graham Cereal
1/2 Cup Sweetened Dried Cranberries
1/2 Cup Miniature Candy Coated Chocolate Pieces
1 Cup White Chocolate Chips
1/2 Cup Creamy Peanut Butter
1/2 Cup Mini Marshmallows
In a large bowl, combine cookie crumbles, rice cereal, graham cereal, cranberries and candy. Put chips and peanut butter in a 2-cup measuring glass. Microwave on Medium-High (70% power) 1 minute; stir until smooth. If needed, microwave an additional 10 to 20 secondsor until smooth. Pour over cereal mixture; stir until combined. Add marshmallows; stir. Line a large tray with waxed paper. Measure 1/4 cup of cereal mixture and place on tray; press down to form cookie. Repeat with the remaining mixture. If desired, decorate with additional cranberries, candy and marshmallows. Refridgerate cookies 10 to 15 minutes to set
Makes: 16 to 18 cookies
1 2/3 Cup Vanilla Ice Cream or Frozen Yogurt
1/3 Cup Milk
6 Girl Scout Thin Mint Cookies, Crumbled
Whipped cream Optional
Maraschino Cherries, Optional
In a medium bowl, stir together ice cream and milk until smooth. Add cookie crumbs, reserving 2 teaspoons of crumbs for garnish, and stir until blended. Immediately spoon into 2 glasses. Top each serving with whipped cream sprinkled with reserved cookie crumbs and a cherry.
Makes: 2 Servings (1 cup each)
1 Package (18 oz.) Refridgerated Sugar Cookie Dough
16 Girl Scout Upside-Down Cookies, Cut in Quarters
3/4 Cup Semi-Sweet Chocolate Covered Raisins
1/2 Cup Shredded Coconut
3/4 Cup Powdered Sugar
1 Tablespoon Warm Water
Preheat oven to 350 degrees. Lightly spray 2 cookie sheets with no-stick cooking spray. Divide dough into 8 equal portions. Place one portion on a cookie sheet and press into a 5-inch round circle. Continue with the remaining dough leaving two inches between each cookie and placing 4 pizzas on each sheet. Press 8 cookie quarters around the edge of each pizza. Sprinkle pizzas with raisins and coconut; press lightly. Bake 12 to 16 minutes or until golden brown on edges. Carefully loosen pizzas around edges. Leave pizzas on cookie sheets until completely cool. Then place powdered sugar and water in a resealable plastic sandwich bag; seal bag and combine until smooth. Snip 1/8-inch off corner of bag; drizzle glaze over pizzas.
Makes: 8 Mini Pizza Cookies
