One can never have enough Thin Mints. At least that's what we thought until Managing Editor Amy Silverman brought in a dozen unsold boxes to a recent Chow Bella meeting. If one must make lemonade when life hands one lemons, we theorized one must make dessert when life hands one unwanted Girl Scout cookies. (Check out Jonathan McNamara's Thin Mint pie, Wynter Holden's Mojito Madness cups and Carol Blonder's Steeplechase Cupcakes.)
I am, without a doubt, the least culinarily inclined of the bunch (why do you think they put me on the alcohol beat?), but I decided to participate anyway so I wouldn't feel guilty about eating everyone else's creations on "judgment day."
Thin Mint Pudding Cup This recipe involves zero baking and is so easy a child could do it (aka I could do it). It basically came from the idea that chocolate pudding pie is tasty but involves too much work and doesn't come not individually packaged. Well, that and my mom said to make pudding cups.
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Anyway, these may not "wow" your friends, but they still taste pretty damned good.
Ingredients 1 box of chocolate pudding mix (feel free to make the pudding from scratch if you're the ambitious type ... also feel free to use pudding cups if you're the extremely unambitious type) 1/2 tub of Cool Whip or can of whipped cream 1/2 box of Thin Mint cookies 4-6 fresh strawberries
Directions Follow the directions on the box to make the chocolate pudding. After it has sifficiently cooled, spoon about 1/3 cup into a plastic cup. Mash two Thin Mint cookies in a bowl and pour about 3/4 of the crumbs into the cup (over the pudding). You can either mix the crumbs into the pudding at this point or leave it layered. Then add a good sized dollop of Cool Whip or layer of whipped cream and flatten with a spoon while turning the cup. Then sprinkle the rest of the cookie crumbs on top and slice up one strawberry to place on top. Makes 4-6 pudding cups.