It’s that time of year… Girl Scout cookie time. Here’s a recipe that is perfect for those yummy thin mints. You’ll make a Girl Scout’s day and a delicious dessert.
21 thin mint cookies – finely chopped
1 tablespoon butter – melted
1 quart vanilla ice cream
1 8-ounce container cool whip topping
1/4 teaspoon peppermint extract
Additional cookies – for garnish
1) Preheat oven to 350 degrees. Add butter to chopped cookies; mix well. Press crumb mixture onto bottom of square dish. Bake 8 minutes and cool completely.
2) Soften ice cream for half an hour out of freezer.
3) Stir ice cream in a bowl until softened and smooth. Fold in 2 cups of whipped topping and extract. Spread ice cream over cooled crust. Cover with foil and freeze for 6 hours or overnight.
4) Let stand at room temp for 10 minutes before serving. Garnish with extra topping and cookies (halved.)