Food Lion Kitchen: Girls Scout Cookies 2.0

Chocolate Thanks-A-Lot® Eclair

Ingredients

1 pkg. Thanks-A-Lot Girl Scout Cookies
1 (3.4 oz.) pkg. instant vanilla pudding mix
1½ c. milk
½ (8 oz.) container frozen whipped topping, thawed
1 (16 oz.) pkg. prepared chocolate frosting

Instructions

Line the bottom of an 8-inch round cake pan with Thanks-A-Lot Girl Scout Cookies.

In a large bowl, combine pudding mix and milk, and stir 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 all with a final layer of Thanks-A-Lot cookies, and frost with chocolate icing. Refrigerate until serving.

Number Served

6 to 8

Tasty Lemonades Double-Dipped Strawberries

Ingredients

1 c. (8 oz.) white chocolate morsels
1 tbs. shortening
1 pt. medium strawberries, rinsed and well dried
6 Lemonades Girl Scout cookies, coarsely crushed

Instructions

Melt white chocolate morsels and shortening in microwave-safe bowl on medium-high (70%) power for 1 minute.

Stir just until morsels are melted.

If necessary, microwave at additional 10-second intervals and stir until melted.

Dip strawberries into melted chocolate; roll in crushed cookies.

Place on waxed paper-lined plate and refrigerate until set.

Store in refrigerator no longer than 24 hours.

Kitchen Tip: Strawberries should be dried very well. Pat with paper towel before dipping into melted chocolate to remove excess moisture.

Number Served

6