Wednesday, March 11, 2009

Triple Layer Thin Mint Pie

Girl Scout cookies are being distributed so I pulled this recipe out and will give it a try this weekend. It was posted on the blog of Cookie Madness and I think it is time to give it a whirl. Thin Mints have always been my favorite...right out of the freezer! And I happen to like Edy's Girl Scout Thin Mint Cookie ice cream...way too much...the "can't have it in the house" kind of like. So now that I have a few boxes of these in the house, as well as all the other ingredients, I am going to make it for dessert Saturday evening.
With the husband away this week, I have been on a diet...lots of fruits and veggies. It's the once a year purge my system of all the impurities and lose a few pounds before summer diet! So far I have lost 5 pounds since Sunday and have a ton of energy. And here I am posting a recipe for Thin Mint Pie. Our three kids and their families will be home this weekend, so I have to make something!!! I will take a taste so I know if it is good...but my mantra is...WALK AWAY! I can't ruin what I worked had to achieve!

Now speaking of the ice cream, how about this for a nice summer treat? Pre-made Chocolate Graham Cracker crust (because by now you have eaten all the thin mints you had in the freezer). Soften the Edy's Thin Mint Ice Cream. Spread in the crust and freeze. Serve with chocolate syrup and whipped cream. Garnish with a mint leaf. Easy and cool. No baking, no mixing bowl.

Triple Layer Thin Mint Pie
1 box Thin Mint cookies (32 cookies)
3 tablespoons melted butter
2 cups cold milk
2 packages (4-serving size each) Jell-O Chocolate Flavor Instant Pudding
1/4 teaspoon peppermint extract
1 tub (12 oz.) Cool Whip Whipped Topping, thawed, divided use
10 cookies and set aside.
Crush or process remaining cookies, then mix them with the butter. Press firmly onto bottom and up side of 9-inch pie plate.
Pour milk into large bowl. Add both boxes of pudding mix and beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
Spoon out 1 1/4 cup of pudding into another bowl and stir in peppermint extract. Pour peppermint pudding mixture over crust. To remaining pudding mix, add in 1 cup of whipped topping. Spread the pudding/whipped topping layer of the mint layer.
Chop remaining cookies and combine them with about 2 ½ cups (doesn’t have to be precise) whipped topping. Spread this mixture over the top. The pie might look kind of messy at this point, so clean up the edges.
Chill for 4 hours or until set
To garnish, place remaining whipped topping in a plastic zipper bag. Snip off a corner of the bag (about ½ inch up from corner) and squeeze whipped topping around sides decoratively.
To make thin zig-zags, pour COLD chocolate syrup into a small zipper bag. Snip a very, very tiny cut off the bottom corner and drizzle away!
Makes 8 servings
NOTE: Bringing home your favorite Girl Scouts® Thin Mint Cookie Ice Cream is a delicious way to give something back to your family. It's Thin Mint Cookies in Chocolate Mint Ice Cream. Best of all, a portion of the proceeds from the sale of this product goes to support Girl Scouting. AVAILABLE: (Jan-Apr)


  1. Edy's, huh? I think you live on the East coast then, right? Over here it is Dreyers and they better be selling this flavor when I go to the store!! This is so heavenly, but I am with you on the fact that if it is in the house, that means trouble! Yikes. This pie is fabulous! My hubby would be so happy to come home to a slice of this pie. Yummy!

  2. Oh my..that looks fabulous. I love and ice cream pie, but I don't know if I've ever made my own.


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