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Got some Girl Scout cookies sitting around? So did we. Hence, the Trefoil Cookie Showdown.
There’s something perverse, or at least ironic, in combining Girl Scout cookies and liquor. So I did it.
Instead of using lemon pound cake in layers for my usual trifle, I substituted Girl Scout Trefoils, an unvarnished version of shortbread pushed by Brownies and GS’s nationwide. Here’s all you have to do to create this unusual dessert:
Make two small packages of instant pudding with cold milk per package instructions – the flavor is up to you. I used cheesecake flavor, but the less adventurous might want to go with vanilla, French vanilla or some other less exotic concoction.
Layer Trefoils on the bottom of a footed trifle dish or any glass serving dish through which you can see the layers you’ll be building. Sprinkle with cream sherry (had I had some Framboise, a raspberry liqueur, around, I would have used that; on top of the cookie layer, spread a thin layer of raspberry preserves, then top with pudding. Repeat the layer ritual until the serving dish is almost full, leaving room for a layer of whipped cream on top. Refrigerate.
Just before serving, top with whipped cream and fresh raspberries. Don’t do what I did and put the whipped cream and berries on ahead of time. The cream will puddle on you and you will spend a ridiculous amount of time cleaning up the drippy sides of the dish before you allow everyone to dig in.
The Trefoil Showdown, so far:
Cyndi Coon’s Trefoil Terranium
Zach Fowle’s Sweet Potato Pancakes
Carol Blonder’s Blue Cheesecake Bites
Erica O’Neil’s Girl Scout **** on a Shingle
Shannon Armour’s Coconut Shrimp
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