Dessert

Cookie Salad - Yummy Side Dish Or Dessert

Cookie Salad – Yummy Side Dish Or Dessert

I had a family bbq this weekend, and had to come up with a dish to bring with little notice.  Luckily, we have been making this salad for years, and it is always a hit wherever you bring it!

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  • 2 cups buttermilk
  • 1 small box of vanilla pudding
  • 1 small container cool whip
  • 1 large jar mandarin oranges drained
  • 3-4 medium bananas sliced
  • 1 package pecan sandies cookies (If you have a nut allergy, you can get just sandies without the pecans)

Begin by mixing your buttermilk with your vanilla pudding mix and whisk until combined. Once combined add your container of cool whip.

Gently fold in your sliced bananas and drained oranges.

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Now crush your cookies in a ziploc baggie.  They don’t need to be super fine, it is ok for there to be some chunks.  Once they are crushed, pour them into the salad.

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Mixture will be fairly runny.  Cover and cool in the fridge to let it set up.  If you won’t be serving this soon, you can wait to put the bananas in until you are ready to serve.  Makes a large sized dish and serves several descent sized servings.  Can also be made lighter by using sugar free or light cool whips, and pudding mixes.

Cookie Salad - Yummy Side Dish Or Dessert
 
Prep time
Total time
 
Recipe type: Dessert
Cuisine: American
Ingredients
  • 2 cups buttermilk
  • 1 small box of vanilla pudding
  • 1 small container cool whip
  • 1 large jar mandarin oranges drained
  • 3-4 medium bananas sliced
  • 1 package pecan sandies cookies (If you have a nut allergy, you can get just sandies without the pecans)
Instructions
  1. Begin by mixing your buttermilk with your vanilla pudding mix and whisk until combined. Once combined add your container of cool whip.
  2. Gently fold in your sliced bananas and drained oranges.
  3. Now crush your cookies in a ziploc baggie. They don't need to be super fine, it is ok for there to be some chunks. Once they are crushed, pour them into the salad.
  4. Mixture will be fairly runny. Cover and cool in the fridge to let it set up. If you won't be serving this soon, you can wait to put the bananas in until you are ready to serve. Makes a large sized dish and serves several descent sized servings. Can also be made lighter by using sugar free or light cool whips, and pudding mixes.

cookie salad, #easyrecipes, #recipes, #easy, #jellosalad, #pudding, #cookies, #bananas, #mandarinoranges, #food

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Girl Scout Cookie Recipe

Thin Mint Grasshopper Pie #EasyDessertRecipe

Thin Mint Grasshopper pie Girl Scout Recipe

There is almost nothing better then Girl Scout Cookies. I just love each cookie. The Samoa’s, Tagalongs, Toffe-tassic, and even the Cranberry Citrus Crisps. One type of cookie I always get and buy enough of to hide them away for the rest of the year are Thin Mints! Girl Scout Cookie Thin Mints are one of the best cookie recipes around! So simple but so good! Not only is the cookie great but so is the recipes you can make with Thin Mints! There are all kids of recipes to make with Thin Mints, from savory dishes to fantastic desserts.
The Girl Scout cookie recipe I love best is the combination of Thin Mints and pudding or custard. Add the two together and you get a delish Thin Mint Grasshopper Pie recipe! An easy Girl Scout Cookie recipe that can be made ahead of time and put away in the fridge till the party starts! Great for kids at birthday parties, St Patrick’s Day parties or even nice evening parties with friends!

How to make Thin Mint Grasshopper pie recipe ingredients

Our step by step Girl Scout Cookie Recipe for Thin Mint Grasshopper Pie is so easy you’ll just want to pin it and save it for ever! Make sure to share it with your friends too!

 

Girl Scout Cookie Recipe  Thin Mint Grasshopper Pie

Ingredients:

  • 2½ cups Thin Mints finely crushed
  • 3 cups mini marshmallows
  • ½ cup milk
  • 1 teaspoon mint extract
  • 6 drops of green food coloring
  • 1½ cups heavy whipping cream
  • chocolate sprinkles
  • 4-6 small glasses

Directions:

We used food processor and coarsely ground the Thin Mint cookies until finely crushed. You can also do this by placing the cookies in a ziplock bag and then using a cookie color ad crushing the cookies.

 

In a medium saucepan, melt the mini marshmallows with the milk over low heat. Once all the mini marshmallows have melted, place marshmallow mixture in fridge for 10 minutes to set.

Grasshopper pie recipe Girl Scout Cookies Thin Mints

Once the marshmallow mix has cooled and set, stir in the mint extract and a 2-3 drops of green food coloring. Place this mixture to the side to do the next step.

Use an electric mixer, whip the whipping cream until soft peaks form.

Fold the whipped cream into the mint mixture move to the side

Grasshopper pie girl scout recipePut the pies together:

Add the crust evenly by spreading the cookie mixture into the bottoms of your glass I like mine firm so pack it down.

Now add the mint mixture on top of the cookie crust, filling each glass 3/4 of the way.

Top the pies with a dollop of whip cream, and some chocolate sprinkles.

Chill in fridge for at least 2 hours before serving.

 

Girl Scout cookie Thin Mint Grasshopper Pie Recipe

Thin Mint Grasshopper Pie
 
We all love Girl Scout cookies and especially Thin Mints. Now you can take your favorite Thin Mint cookie and make it into a yummy Grasshopper Pie Dessert!
Recipe type: Dessert
Cuisine: American
Ingredients
  • Ingredients:
  • 2½ cups Thin Mints finely crushed
  • 3 cups mini marshmallows
  • ½ cup milk
  • 1 teaspoon mint extract
  • 6 drops of green food coloring
  • 1½ cups heavy whipping cream
  • chocolate sprinkles
  • 4-6 small glasses
Instructions
  1. Directions:
  2. We used food processor and coarsely ground the Thin Mint cookies until finely crushed. You can also do this by placing the cookies in a ziplock bag and then using a cookie color ad crushing the cookies.
  3. In a medium saucepan, melt the mini marshmallows with the milk over low heat. Once all the mini marshmallows have melted, place marshmallow mixture in fridge for 10 minutes to set.
  4. Once the marshmallow mix has cooled and set, stir in the mint extract and a 2-3 drops of green food coloring. Place this mixture to the side to do the next step.
  5. Use an electric mixer, whip the whipping cream until soft peaks form.
  6. Fold the whipped cream into the mint mixture move to the side
  7. Put the pies together:
  8. Add the crust evenly by spreading the cookie mixture into the bottoms of your glass I like mine firm so pack it down.
  9. Now add the mint mixture on top of the cookie crust, filling each glass ¾ of the way.
  10. Top the pies with a dollop of whip cream, and some chocolate sprinkles.
  11. Chill in fridge for at least 2 hours before serving.

 Also make sure you read some of our other Easy Dessert Recipes

Fresh-Strawberry-Baked-Donuts-Healthier-options-to-comfort-foods-we-all-love-Dessert-Recipes-Valentines-Day-Dessert-Ideas

Fresh Strawberry Baked Donuts with Half the Fat

Dr.-Seuss-treat-ideas-Green-Eggs-and-Ham-Treats-DrSeusss-KidSnacks

 

Dr Seuss Green Eggs and Ham Easy Kids Snack

Caramel-Apple-Salad-Awesome-dessert-recipe-to-use-fresh-apples-Caramel Apple Salad

Easy Dessert or Side Dish how ever you look at it – lol

Also tons of other easy to make dessert recipes

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Filed Under: Dessert, St. Patrick's Day - Pot of Gold

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Do you love cheesecake like I do?! I love it, but I don’t like paying the high price for it at some of these fancy smancy restaurants. Here’s an easy way to get your cheesecake on, and impress your next dinner guests or give to your neighbor so your thighs still love you in the morning. Sorry neighbor. 🙂

Cookie Dough Cheesecake

cookie dough cheesecakeIngredients For Crust:

Cookie dough, homemade or store bought (I used homemade)

Ingredients For Original Cheesecake:

  • 3 eggs
  • 3 packages 8 oz. each cream cheese
  • 1 teaspoons pure vanilla extract
  • 2/3 cup powdered sugar
  • 1 tablespoon sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons lemon rind, minced

Ingredients For Sour Cream Topping

  • 1 cup sour cream
  • 1/2 cup powdered sugar 

Extra Toppings

  • 1/4 cup Walnuts, chopped
  •  1 cup semi sweet chocolate chips, reserve 1/2 cup for melting
  • 1 teaspoon butter (to melt with chocolate chips)

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a 9 inch spring form pan, press enough cookie dough on the bottom and up the sides of the pan, set aside.
  3. In a standing mixer, beat cream cheese, vanilla, sugars, lemon rind and lemon juice well. Next, beat in eggs, scrapping down sides if needed.
  4. Pour cheesecake batter into cookie dough lined spring form pan. Bake 45-50 minutes in a preheated 350 degree F. oven Or until toothpick inserted into the middle comes out clean. Remove from oven and let cool completely before topping with sour cream. Meanwhile let’s make the sour cream topping by beating together the sour cream and powdered sugar in your standing mixer.
  5.  Once cheesecake is cooled, pour sour cream mixture over cheesecake and frost. Top with 1/2 cup chips and chopped nuts. Melt remaining 1/2 cup semi sweet chips with 1 teaspoon butter in the microwave for about 30 seconds. Continue with five second intervals stirring until chips are melted. Pour melted chocolate in a sandwich sized ziploc bag and cut a small hole in the corner, drizzle all over the top of the cheesecake.  Place cheesecake in the refrigerator and refrigerate over night. Enjoy!

Cookie Dough Cheesecake ~ Money Saving Recipe
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Cuisine: American
Ingredients
  • Ingredients For Crust:
  • Cookie dough, homemade or store bought (I used homemade)
  • Ingredients For Original Cheesecake:
  • 3 eggs
  • 3 packages 8 oz. each cream cheese
  • 1 teaspoons pure vanilla extract
  • ⅔ cup powdered sugar
  • 1 tablespoon sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons lemon rind, minced
  • Ingredients For Sour Cream Topping
  • 1 cup sour cream
  • ½ cup powdered sugar
  • Extra Toppings
  • ¼ cup Walnuts, chopped
  • 1 cup semi sweet chocolate chips, reserve ½ cup for melting
  • 1 teaspoon butter (to melt with chocolate chips)
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a 9 inch spring form pan, press enough cookie dough on the bottom and up the sides of the pan, set aside.
  3. In a standing mixer, beat cream cheese, vanilla, sugars, lemon rind and lemon juice well. Next, beat in eggs, scrapping down sides if needed.
  4. Pour cheesecake batter into cookie dough lined spring form pan. Bake 45-50 minutes in a preheated 350 degree F. oven Or until toothpick inserted into the middle comes out clean. Remove from oven and let cool completely before topping with sour cream. Meanwhile let's make the sour cream topping by beating together the sour cream and powdered sugar in your standing mixer.
  5. Once cheesecake is cooled, pour sour cream mixture over cheesecake and frost. Top with ½ cup chips and chopped nuts. Melt remaining ½ cup semi sweet chips with 1 teaspoon butter in the microwave for about 30 seconds. Continue with five second intervals stirring until chips are melted. Pour melted chocolate in a sandwich sized ziploc bag and cut a small hole in the corner, drizzle all over the top of the cheesecake. Place cheesecake in the refrigerator and refrigerate over night. Enjoy!

 

 

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No Machine Peanut Butter Ice Cream Recipe, no turn ice cream so easy to make once you try it you will make it all the time, summer treats, easy recipe

No Machine 5 Ingredient Peanut Butter Ice Cream

I LOVE ice cream and homemade ice cream is even better, but it is a lot of work. THAT is until I used this recipe, it is SO EASY and taste amazing. There is no need to turn or machine the ice cream to make it set up. You just mix it per the direction below pour into a container let and freeze then enjoy! Hope you enjoy this recipe as much as we do!

Ingredients
2 C cold heavy whipping cream
1 14oz can sweetened condensed milk
1/3 c sugar
1 T vanilla extract
1 18oz jar creamy peanut butter

No Machine Peanut Butter Ice Cream Recipe, no turn ice cream so easy to make once you try it you will make it all the time, sumDirections

Whip cream until stiff peaks form in a large bowl. Set aside.
In a medium size bowl whip together condensed milk, vanilla extract, sugar, 1/2 the jar of PB until all is combined. It’ll be thick. Add PB mixture to whipped cream and whip with electric mixer until all is combined.
Add ice cream mixture to a loaf pan and scoop on 4 T PB and swirl with a knife until no chunks remain.
Freeze for 6+ hours. Scoop and serve, easy as that!

No Machine 5 Ingredient Peanut Butter Ice Cream Recipe
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Cuisine: American
Ingredients
  • 2 C cold heavy whipping cream
  • 1 14oz can sweetened condensed milk
  • ⅓ c sugar
  • 1 T vanilla extract
  • 1 18oz jar creamy peanut butter
Instructions
  1. Whip cream until stiff peaks form in a large bowl. Set aside.
  2. In a medium size bowl whip together condensed milk, vanilla extract, sugar, ½ the jar of PB until all is combined. It’ll be thick. Add PB mixture to whipped cream and whip with electric mixer until all is combined.
  3. Add ice cream mixture to a loaf pan and scoop on 4 T PB and swirl with a knife until no chunks remain.
  4. Freeze for 6+ hours. Scoop and serve, easy as that!

You might also like this recipe:

No Machine 4 Ingredient Mint & Chip Ice Cream

Ice cream tub perfect for homemade ice creamTovolo Glide-A-Scoop Ice Cream Tub 

  • Slender design guides the perfect scoop
  • Insulated tub keeps ice cream longer
  • Non-slip base steadies tub while you scoop
  • 1.5 quart capacity
  • Dishwasher safe

Tovolo Sweet Treats Tub 

  • Save freezer space with the stack friendly lids
  • The tight fitting silicone lid go on and off with ease
  • This set comes in fun vibrant colors
  • Each Sweet Treat Tub holds 1 Quart
  • This tub is dishwasher safe

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Filed Under: Dessert, Recipes