Yummy things to make using Girl Scout Cookies !

Apple Custard Torte with Carmel Sauce
Creator: Orazio Ippolito

Crust:
1 box Apple Cinnamon Cookies
1/8 cup Sugar
1/4 cup butter
1/2 cup caramel sauce
Method:
Crush cookies, mix with sugar, butter. Line bottom of 10 inch springform pan with crust and drizzle with caramel.

Filling:
8 Granny Smith Apples, Peeled and sliced thin
1 tsp. cinnamon
1/2 cup sugar
Method:
Toss apples, cinnamon and sugar together and arrange in pan on crust. Bake for 25 minutes at 300 degrees.

Custard:
2 cups milk
4 eggs
4 egg yolks
1/2 cup sugar
2 Tbsp. vanilla extract
Method:
Heat milk with sugar and vanilla extract. Temper in eggs. Pour over apples. Place pan in a water bath and bake for an addition 45 minutes at 300 degrees.

Aloha Tidal Wave
Dessert Deli

Crust:
1 package of Aloha Chip cookies
1 cup Macadamia Nuts
1/3 cup butter, melted

Coconut Layer:
1/2 can of Cream of Coconut (coco lopez)
6 oz. white chocolate
1/2 cup butter, soft
1/2 cup sour cream
1/2 tsp. almond extract
2 1/2 cups of macaroon coconut

Pineapple Cream Layer:
12 oz. cream cheese, softened
1 1/2 cups of milk
1 pkg. vanilla instant pudding
1 lg can crushed pineapple (well drained)

Topping:
Whip Cream
Toasted coconut
Pineapple Topping
White chocolate Curls
Chopped Macadamia Nuts

Directions:
Chop cookies in a food processor along with macadamia nuts until coarsely chopped. Add melted butter and process a few seconds, combine with cookies and nuts Spread on bottom of a 10 inch springfoam pan and press down well. Bake crust at 350 degrees for 15 minutes, cool.
Heat the cream of coconut in a saucepan until it just comes to a boil. Remove from heat and add white chocolate, whisking until smooth. Add sour cream and butter and whisk until combined. Add coconut and almond extract. Chill until mixture starts to set up. Spread over cooled crust.
Beat cream cheese and gradually add milk, mixing until smooth. Add pudding mix and mix on low speed for 1-1/2 minutes. Fold in one can of well drained crushed pineapple. Spread mixture over coconut layer in pan. Chill for several hours before serving. Top with pineapple topping or filling, whipped cream, chopped macadamia nuts, toasted coconut and white chocolate curls.

Give Me Samoa Cheesecake
Creator: Amada Usen

Ingredients:
1 Box of Girl Scout Cookie Samoas
1/2 cup Sugar
2 Tbsp. water
1/2 cup heavy cream
2 pounds cream cheese, room temperature
1 1/4 pounds of chocolate chips
1 cup sugar
1 1/2 cups heavy cream
3 Tbsp. cocoa powder
1/4 tsp. salt
4 eggs
1 tsp. vanilla
2 cups angel flake coconut

Directions:
Preheat oven to 350 degrees and adjust rack to the bottom third of the oven. Combine 1/2 cup sugar with 2 Tbsp. water in a small saucepan. Place over high heat, swirling the pan as the sugar begins to turn amber. This will take about 5 minutes. When the sugar is caramel colored (but not burned), remove from heat and add half of the 1/2 cup of heavy cream. Be careful, the mixture will boil up. Add the remaining 1/4 cup of heavy cream and swirl pan. Reserve caramel in refrigerator. Chop 1 box of Samoas in the food processor, and press into the bottom of a 9 inch springform pan. Bake five minutes. Cream cheese at low speed. While cheese is creaming, melt chocolate in a double boiler or microwave in 30 second intervals, stirring frequently. Pour about 4 ounces of chocolate into the crust and spread the edges with the back of a spoon. Leave about 1/4 inch bare at the edges and pop it into the freezer to firm up. The chocolate will keep the crust from getting soggy in the oven. Heat 1/2 cup cream in a small saucepan. Strain cocoa powder and salt into pan and bring to a boil. Whish smooth and cook for a few minutes. Remove from heat, and add remaining cup heavy cream.

Add 1 cup sugar and 1/4 tsp. salt to the cheese and mix until smooth. Add remaining pound of chocolate and immediately begin adding heavy cream mixture. Scrape bowl and beaters and mix well. Add coconut. Add vanilla and eggs and mix only until combined. Remove springfoam pan from freezer and wrap bottom with 2 thickness of aluminum foil to make it watertight. Set pan into a larger pan with sides-the bottom of a broiler pan works well for this. Pour half of batter into the pan. Spoon some caramel onto the batter and swirl with the tip of a paring knife to make a design. Slowly pour remaining batter into pan. Place pans in oven, and pour water about 3/4 inch up sides of pan. Be careful that the height of the water does not exceed the height of the aluminum foil. Any leftover caramel can be used as a sauce for the cheesecake. Bake 1 hour. Turn oven off and leave cheesecake in the oven for another hour. Remove cake from the oven and let cool at room temperature. Remove side of pan by running the tip of a hot, wet paring knife around the sides. Refrigerate overnight. Cut with a hot, dry knife, cleaning the blade after each cut. Serves 14

Angelic Surprise

1 box Angel Food Cake mix
1 pint cream
1 Tbsp. confectioner's sugar (10-X)
1/2 box Trefoils (about 23 cookies)

Directions: Bake cake according to package directions using two round cake pans (8" or 9"). Whip cream with the confectioner's sugar. Crush cookies with rolling pin (not too fine) and mix with cream mixture. Ice cake tops and put together. If you have any extra cookies, you can sprinkle them on top.

Chocolate Thin Mint Pizza

1 18 oz package cookie dough (from dairy section)
1/2 box of thin mints (about 19 cookies)
1/2 cup chocolate chips (the white ones)

Press the cookie dough into a 12" pizza pie pan or a 13 x 9 baking dish. Break the cookies into pieces small enough to cover the dough completely. Bake at 350 for approximately 15 minutes or until golden brown. Melt the chocolate morsels in a small zip-lock type bag in microwave for about 40 seconds on medium high. Cut corner off the bottom of the bag and drizzle like a 'toaster strudel'. Let pizza cool and cut. For an extra delight, top each serving with a scoop of ice cream.

Scavenger Delight

1 6 oz. package chocolate pudding
1 cup milk
1 box Do-Si-Dos
2 melted stick of butter
6 oz cream cheese
1 container whipped topping

Crush cookies for crust. Stir in melted butter and spread onto bottom of 9 x 13 pan. Mix pudding and milk until thickened. Spread mixture on top of crust. Mix whipped topping and cream cheese and then spread that mixture on top of the other two. Chill until thick.

Cheesecake Canada
courtesy of Jill Roman "How Sweet It Is"

1 cup sour cream
1-1/2 cups of Samoas (crushed fine)
6 Tbsp melted butter
12 oz sour cream
1 cup sugar
1/8 tsp salt
2 tsp flour
8 oz sour cream
1/2 cup whipped cream
4 oz chocolate syrup
1 tsp vanilla
1 Tbsp. cocoa
3 eggs
1 tsp lemon juice
1/8 tsp cream of tarter

Crush enough Samoas to make 1 1/2 cups. Add butter and mix. Butter the bottom and sides of a 9" spring form pan (removable sides). Press crumb mixture onto the bottom and sides of the pan. You can also use whole cookies to line the pan, place the chocolate side of the cookie to the inside of the pan. For the filling, place cream cheese, sugar, flour and salt in a large mixing bowl. Beat at medium speed until smooth. Add sour cream, chocolate syrup, cocoa, 2 egg YOLKS and 1 whole egg, lemon juice and vanilla. In a separate bowl, beat egg whites and cream of tartar at high speed until soft peaks form. Gently stir into cream cheese mixture. Pour into crust. Oven should be preheated to 325 degrees and bake for one hour. Take out of oven and let sit for 2 hours at room temperature and the chill in fridge for 8 hours. Remove pan sides. Beat cream until soft peaks form and then spread over cheesecake.