It’s Girl Scout cookie time! I was a Girl Scout and have such fond memories of the meetings, campouts, and activities. I remember my Dad taking my cookie order form to work and selling tons of boxes. Those poor co-workers. Knowing him, he wouldn’t leave them alone until they signed up for something!
I was a Brownie then Girl Scout and continued through 6th grade (troop 1075!). I know recently the Girl Scouts have caught flack from some groups at a national level. I don’t know much about that but I do know my experience in the 70’s was great and if I had a daughter, I would encourage her to be a scout too. We learned all kinds of useful skills (too bad I don’t remember them), did lots of crafts and spent time with our friends in a group that taught values like service, kindness and friendship. Plus, as a girl growing up in the suburbs, I got to go camping. And, I think that was the last time I did go camping!
I tried to find a picture of me in my girl scout uniform – I can picture it like it was yesterday – but all I could find was me in a Brownie sweatshirt. Hello, Dorothy Hamill haircut!
My sweet little next door neighbor was selling cookies and, as always, I bought too many. For someone that works at home, that can be very dangerous. A sleeve of cookies will be gone in a matter of minutes!
Anyway, on to the pie. This year I decided to try something new. I Googled ‘Thin Mint Recipes’ and found many that looked delicious but the below was so easy I had to give it a shot.
I have a problem with instant gratification and I figured I could buy cream cheese and cool whip and make it that day. No one will mistake me for a gourmet with this easy recipe but I sure would have loved it as a Girl Scout!
Click here for the recipe I used.
It required a handful of ingredients and only took about 10 minutes total to make.
One thing to note –
- This recipe used almost 2 boxes of cookies. If I make it again, I would increase the cookies and butter to make a larger crust. As written, it barely covered my pie plate.
Excuse the messy pictures. I made this over my lunch break and I’m no food stylist.
Pulse the cookies until you get a fine crumb.
In bowl, add melted butter. Mix well. Press into pie plate (as mentioned above, next time I’ll use more cookies). Refrigerate while you make the filling.
Mix softened cream cheese and sugar in a bowl until fluffy (mine never got fluffy…). Add cookies and fold in Cool Whip.
Spoon over crust and refrigerate for 2 hours. YUM!