Ingredients
3 drops Green Food Coloring
6 whole Thin Mint Girl Scout Cookies
2 cups Milk, Fat Free
1/4 teaspoons Mint Extract
8 ounces, weight Cool Whip Free, Thawed Divided
Whipped Cream (optional, Garnish)
Method
Sources
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Recipe1M+
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Double-sided photo backdrops — marble, wood, concrete textures
Inventive pastry — compost cookies, crack pie, cereal milk soft serve
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in a small bag or food processor, crush the thin mints cookies then set them aside. i put them into a bag and used a rolling pin to roll over them and crush them. in a medium bowl whisk the milk and the pudding mix together for 2 minutes. fold in mint extract, food coloring and 2 cups of cool whip (half of the 8-ounce container) and fold/mix until the color is no longer white. time to layer. into 6 small bowls, evenly layer the bottom of each dish with 1/2 of the pudding mixture, top with a layer of cool whip, add remaining pudding mixture and top with crushed cookies. optional toppings: whipped cream and a girl scout cookie. makes 6 servings (about 1 1/4 cups each). calories per serving: 145, fat: 2, cholesterol: 1.7, sodium: 294, carbs: 26, fiber: 0, sugar: 10.7, protein: 2.9