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
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.
6 to 8
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
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.