Here are some yummy treats featuring Girl Scout cookies to take to holiday parties:
Lemon Crunch Cheesecakes with Caramel Apples
8 Lemonades Girl Scout cookies; 5 crushed, and 3 broken into small pieces
4 tsp. butter, melted
1 (8 oz.) pkg. cream cheese, softened
1/4 cup sugar
1/4 tsp. vanilla extract
1 cup finely chopped apple (sprinkled with lemon juice to prevent browning)
1/3 cup caramel-flavored topping
Preheat oven to 350 degrees.
Place six foil baking cups in muffin pan. Combine crushed cookies and butter. Press crumb mixture into bottom of each foil cup.
Beat cream cheese, sugar, and vanilla in large bowl with electric mixer on medium speed until blended. Add egg; beat on low speed just until blended. Stir in cookie pieces. Spoon batter evenly over lemon crunch crust.
Bake 20 minutes or until centers are almost set. Cool. Refrigerate two hours or overnight. Just before serving remove cheesecakes from foil cups. Top each cheesecake with chopped apple. Drizzle caramel topping over cheesecakes. Serve immediately.
Fudgy Peanut Butter Balls
1 1/2 boxes (24 cookies) Girl Scout Peanut Butter Patties
3 tablespoons butter or margarine, melted
2/3 cup salted peanuts, finely chopped
Place cookies in food processor or blender; process until fine crumbs. Combine crumbs and butter; mix until well blended. Roll mixture into 1-inch balls. Place peanuts in small narrow bowl. Roll each ball in peanuts, gently pressing peanuts into balls. Store in covered container in refrigerator until ready to serve.
Lemonades or new Mango Crèmes Yogurt Parfait
8 Lemonades or Mango Crèmes Girl Scout cookies, coarsely crushed
1/4 cup sweetened dried cranberries
4 containers (6 oz. each) flavored yogurt
1 cup chopped mixed fruit (suggestions: bananas, grapes, mandarin oranges, kiwi, mango or blueberries)
4 Lemonades or Mango Crèmes with NutriFusion Girl Scout cookies for garnishing
Combine crushed cookies and fruit of your choice. Divide cookie mixture. Spoon half of cookie mixture into the bottom of four tall and narrow dessert glasses. Top with half of yogurt and half of mixed fruit pieces. Repeat layers. Garnish each dessert with one whole cookie.
To crush cookies, place cookies into self-sealing plastic bag and close. Place bag on cutting board and use rolling pin to crush cookies into coarse crumbs.