No-bake Thin Mint truffles and Thanks A Lot eclair cake - virginiafirst.com

Girl Scouts join Living Local in the Roanoke Restaurant's Community Kitchen to show us two delicious recipes using Girl Scout Cookies.

Simple no-bake Thin Mint truffles
Prep Time 25 minutes. Total Time 25 minutes. 24 truffles Servings.

Ingredients:
1 - 10 ounce package of Thin Mints
4 ounces of reduced-fat cream cheese, softened
1/2 of a teaspoon of mint extract
8 ounces of semi-sweet baking chocolate or melting chocolate (not chocolate chips, must be baking or melting chocolate)
Green chocolate wafers for drizzling

In a food processor or chopper, pulse the cookies into fine crumbs.In a medium bowl, combine cookie crumbs, cream cheese, and mint extract until well mixed. Line a large cookie sheet with parchment paper. Roll the dough into scant 1-inch balls.Let the balls set and firm, while you create the chocolate dip, In a small saucepan over low heat, melt the semi-sweet chocolate. Using two forks, take one ball at a time and dunk them in the melted chocolate, and tap off any excess chocolate. Place on the parchment paper, and allow to set.

Optional: In another small saucepan over low heat, melt the green chocolate wafers. Drizzle over the truffles, and allow to set.

Store in the refrigerator for up to a week. They freeze well.

Thanks A Lot Eclair

Ingredients:
2 and 1/2 – 8.5 ounce packs of Thanks-A-Lot cookies
1 – 1.5 ounce packs of vanilla jello,sugar free fat free
3 cups of fat free milk (cold)
1 - 8 ounce container of cool whip
1 large container of whipped chocolate icing (Betty Crocker)

In a bowl, whisk the pudding and milk together for 2 minutes until its firm. Then, gently fold in the whipped topping. Alternate layers of cookies and pudding mixture in a baking dish. Chill for about 15 minutes before adding chocolate icing. After 15 minutes add chocolate icing and refrigerate overnight before eating.

Store in the refrigerator for up to a week.

Let's block ads! (Why?)