I FINALLY found Girl Scout cookies.
I knew at the end of February what I was going to do with a box of thin mints but I could never locate the suckers!
But then this past weekend, I found them and all was well in my little dessert world.
I know there have been variations of this all over the place and mine is probably really similar but I swear that us food bloggers just think the same and are on the same wavelength at all times!
Thin mints are probably one of the Girl Scout cookies that is super versatile. It’s chocolate, it’s mint, it goes in a lot of things that have chocolate and vanilla, therefore, you can probably throw them in virtually any dessert and the minty chocolatey flavor would complete your dessert. Or, use it as a topping on vanilla ice cream and be in heaven.
Speaking of Girl Scout cookies that are super versatile, my good friend and pretty much always-on-the-same-wavelength girl, Cassie (go check her out if you haven’t; she’s a doll!), blogged about tagalongs today (another one of my favorites of the Girl Scouts — chocolate and PB?! I’m there!). Talk about versatile. She put them in pudding peanut butter cookies. How amazing does that sound?! I’d totally break apart some of those cookies and eat them with this trifle.
My top favorites are the samoas and the thin mints (frozen, yes, I freeze my cookies). I didn’t buy any samoas this year for the fear of eating the whole box like I do every year, but my mother bought some and I ate like 1/2 a sleeve. Darn her!
These are super easy to make and it serves about 4 mini trifle glasses. It’s great cause it’s individual servings and I let mine sit, covered, overnight in the fridge and I thought it tasted wonderful because the pudding gets to soak in some of the minty flavor and the cookies get all softened so it feels more like I’m digging into a layered brownie. So good and I’d like to think it’s somewhat healthy cause it’s individual servings? Nahhhh, who am I kidding? I’ll pretend it’s healthy, how’s that?
Thin Mint Trifles
- 1 box of Girl Scouts Thin Mint cookies, crushed
- 1 package of instant vanilla pudding
- 2 cups of milk, I used 2%
- 5 drops of green food coloring
- In a large ziploc bag, put the thin mints in and squeeze out the air as you're closing the bag. With a rolling pin, crush the thin mints to fine pieces. Not crumbs, but fine pieces where there are some larger & smaller pieces within the mixture.
- In a medium bowl, follow the instructions on your instant pudding box. With mine, I was to add 2 cups of milk to the pudding mixture and whisk until it started forming into a pudding consistency, about 3 minutes. I then added 5 drops of green food coloring and whisked well to combine.
- To layer your trifle: start with spooning a layer of thin mint crumbs on the bottom of the trifle glass then a few tbsp. of the green pudding, then layer again with thin mints and then the pudding. Top the trifle off with more thin mints, as desired.
- If you can't wait, you can dig right in, but I covered them with plastic wrap and had them sit in the fridge overnight (read entry above as to why I did it this way; you don't have to). You can have them sit for 4 hours in the fridge to get colder if the pudding is not as cold as you like it when you finish making the trifles.
- Store covered, if not eating right away, for up to 2 days.