Last but not least: THIN MINTS! If you missed my first two Girl Scout cookie recipes make sure to check out this Samoas cake and these Tagalong cupcakes. These classic cookies are hard to beat. When I bought them at the store a coupe weeks ago I couldn’t help but think about how good these Las Vegas Girl Scouts have it. Back when I was a Girl Scout in Washington we would be bundled up outside with hand/foot warmers praying it wouldn’t rain or snow. Here it’s 80 degrees! Anyways, I’m super excited to share these decadent Thin Mint brownie trifles made with gooey brownies, crumbled Thin Mint cookies, mint whipped cream and chocolate fudge pudding. Although I made these in stemless wineglasses, I would suggest a much smaller container because they are RICH! Like 5 – 10 bites and you’re good (3-ounce shooters like these would be perfect). There isn’t a lot of baking involved in this recipe, except for the brownies and I used a boxed mix. Other than that it’s just mixing up some ingredients and eyeballing how much you want to use for each layer. One tip for assembling these is to hit the bottom of the glass with your hand after each layer to make sure they are dense and evenly distributed. It’s pretty hard to mess up this recipe. Enjoy!
| Servings |
4 – 8 people
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- 1 box Thin Mints
- 1 box Chocolate Fudge Pudding Mix plus required ingredients
- 1 box Thin Mint Brownie Mix plus required ingredients
- 1 cup heavy whipping cream
- 2 Tbsp. powdered sugar
- 1/4 tsp. peppermint extract
- 1/4 tsp. vanilla extract
- green food coloring
Ingredients
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- Prepare brownies according to directions on the package. Once cool, use your hands to break them into small pieces. Set aside.
- Prepare chocolate pudding according to directions on the package. I used the Jell-O chocolate fudge flavor.
- Place Thin Mint cookies into a large plastic bag (EXCEPT the ones used for garnish, about 4 – 8 cookies) and use a rolling pin to crush them.
- To make the whipping cream, pour heavy cream and powdered sugar into the bowl of a standing mixer (it helps if you put the steel bowl and whisk into the freezer for about 10 minutes) and mix on high until medium peaks form. Add extracts and green food coloring. Continue mixing until stiff peaks form, being careful not to over beat.
- To assemble the trifles: start with a layer of chocolate pudding in the bottom, then add brownie crumbs, whipped cream and cookie crumbs. Repeat until you reach the top of the container. I prefer ending with the whipped cream and garnishing with a whole Thin Mint cookie.
The Comments
Dominica S.
Jheeze they look too much !! I love and have to try. I love the clean look of your blog by the way. Kisses from London. xXx
Christie Moeller
Oh my oh my. YUMMMMMMM I need this!
xox
Christie
http://icanstyleu.com/blog/
Nina
These must taste delicious. Thanks for the recipe.
NIna
Nina’s Style Blog
The Fashion Folks
Oh they look so yummy and pretty! Love the combo of mint and chocolate so I’m sure I’d love these! Xx
http://www.thefashionfolks.com
Blaire Bingham
This is such a great recipe for Girl Scout cookies! Not only are these beautiful, but they would be such a fun St. Patrick’s Day treat.
xo, Whitney and Blaire
Peaches In A Pod