Think outside the cookie box

photo illustration by Aaron Facemire Photo Illustration by Aaron Facemire

photo illustration by Aaron Facemire Photo Illustration by Aaron Facemire

By Hannah Claire Hess

Who could resist the gap-toothed grin of Girl Scouts pedaling Thin Mints, Do-Si-Dos and Tagalongs around campus recently? Dropping three dollars from your spring break budget to invest in cookies was a treat to both your sweet tooth and the local Scout troops.

Returning from a week of vacation to find a cupboard full of stale Samoas and leftover Trefoils isn’t quite as appetizing.

Now that you’re done with pre-break bikini diets, it’s time to turn those cookies into a decadent dessert. By thinking outside the Girl Scout Cookie box with a few common kitchen ingredients you can whip up a tasty pudding pie.

The Daily Illini’s mouth-watering adaptation of Girl Scout Pudding Pie incorporated Thin Mints, chocolate pudding and mint M&M;’s. Other variations combine Trefoils and cheesecake pudding, Tagalongs and vanilla pudding, Samoas and coconut cream pudding, or Do-si-dos and classic vanilla pudding. Experimentation is encouraged – there are no mistakes when you’ve got Girl Scouts in the kitchen!

Girl Scout Pudding Recipe

Pie Crust

  • 1 1/4 cup crushed cookie (1 tube/half the box)
  • 1/4 cup butter, melted

Preheat oven to 350 degrees. Blend cookie crumbs with butter and press into bottom and sides of 9-inch pie pan. Bake 5-7 minutes and cool thoroughly.

Filling

  • 1 box (2.1 ounces) instant pudding mix
  • 2 cups milk
  • 1/2 cup candy pieces (optional)

Whisk pudding and milk for about 2 minutes, until lumps are gone. Mound pudding into pie shell. Sprinkle with candy pieces, if desired. Refrigerate for 1 hour until firm.