Get Cookin' with Your FavoriteGirl Scout Cookies!From creamy cheesecakes to colorful parfaits and tasty pies, fun and deliciousness await you inthe kitchen! Just grab a box of your favorite Girl Scout Cookies, pick one of these (or two, orthree!) easy peasy recipes courtesy of Taste of Home™, and make your very own Girl ScoutCookie–inspired masterpiece to share with friends and family—yum!

Caramel Pecan Cheesecake

Prep: 30 min. Bake: 1 ¼ hours + chilling

2 cups crushed Shortbread/Trefoil® Girl Scout Cookies3 tablespoons butter, melted1/4 cup plus 2 tablespoons all-purpose flour, divided1 jar (12 1/4 ounces) caramel ice cream topping1 cup chopped pecans5 packages (8 ounces each) cream cheese, softened1 3/4 cups sugar1 1/2 teaspoons vanilla extract4 eggs2 egg yolks1/3 cup heavy whipping cream

SOUR CREAM TOPPING:

2 cups (8 ounces each) sour cream1/3 cup sugar

In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sidesof a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 350° for 8–10 minutes oruntil set. Cool on a wire rack.

Meanwhile, in a small bowl, stir 1/4 cup flour into the caramel topping. Set aside 1/3 cup caramelmixture and 2 tablespoons pecans for garnish. Drizzle remaining caramel mixture over crust;sprinkle with remaining pecans.

In a large bowl, beat the cream cheese, sugar vanilla, and remaining flour until smooth. Beat ineggs and yolks just until combined. Stir in cream. Pour over crust. Bake at 325° for 65–70 minutesor until center is almost set.

In a small bowl, combine sour cream and sugar; carefully spread over warm filling. Bake 10–12minutes longer or until topping is set. Cool on a wire rack for 10 minutes. Carefully run a knifearound edge of pan to loosen; cool 1 hour longer.

Chill for 8 hours or overnight. Remove sides of pan. Just before serving, drizzle with reserved

caramel mixture and sprinkle with reserved pecans. Refrigerate leftovers. Yield: 12 servings.

Chocolate Hazelnut Parfaits

Prep: 10 min. + chilling

3 cups cold milk1 cup refrigerated hazelnut nondairy creamer2 packages (3.9 ounces each) instant chocolate puddingmix1 cup crushed Shortbread/Trefoil® Girl Scout Cookies2 cups sliced fresh strawberriesWhipped cream, optional

In a large bowl, whisk the milk, creamer, and pudding mixes for2 minutes. Let stand for 2 minutes or until soft-set.

Spoon 1/4 cup pudding into each of eight parfait glasses; sprinkle each with 1 tablespoon cookiecrumbs. Top with strawberries and remaining pudding and crumbs. Refrigerate for 1 hour beforeserving. Garnish with whipped cream if desired. Yield: 8 servings.

Festive White Chocolate Cheesecake

Prep: 30 min. Bake: 35 min. + chilling

2 cups crushed Shortbread/Trefoil® Girl Scout Cookies1/4 cup butter, melted

FILLING:

2 packages (8 ounces each) cream cheese, softened1 cup white baking chips2/3 cup sour cream3/4 cup sugar1 tablespoon grated orange peel1 teaspoon vanilla extract3 eggs, lightly beaten

SAUCE:

1 cup whole-berry cranberry sauce1/2 cup seedless raspberry jam1/2 teaspoon grated orange peel

TOPPING:

2 cups heavy whipping cream1/4 cup confectioners' sugar

In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in.springform pan; set aside.

In a large bowl, beat the cream cheese, chips, sour cream, sugar, orange peel, and vanilla untilsmooth. Add eggs; beat on low speed just until combined. Pour over crust. Place pan on a bakingsheet.

Bake at 350° for 35–40 minutes or until center is almost set. Cool on a wire rack for 10 minutes.Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

In a small saucepan, combine sauce ingredients. Cook and stir over medium heat until blended.Cool.

Just before serving, remove sides of springform pan. Spoon sauce over cheesecake to within 1 in.of edges. In a small bowl, beat cream and confectioners' sugar until stiff peaks form. Pipe oversauce. Refrigerate leftovers. Yield: 12 servings.

Frozen Raspberry Cheesecakes

Prep: 15 min. + freezing

1/4 cup crushed Shortbread/Trefoil® Girl Scout Cookies1 tablespoon butter, melted1 1/2 ounces cream cheese, softened3 tablespoons sweetened condensed milk1 tablespoon lemon juice1/3 cup raspberry sherbet, softened1/4 cup fresh raspberries

In a small bowl, combine the cookie crumbs and butter. Press onto the bottom of a 4-in.springform pan coated with cooking spray. Freeze for 10 minutes. In a small bowl, combine thecream cheese, milk, and lemon juice until blended.

Spread over crust. Freeze for 2 hours or until firm. Spread sherbet over cream cheese layer;freeze 2 hours longer. Top with raspberries. Yield: 2 servings.

Lemon Surprise Cheesecake

Prep: 30 min. + chilling

1 1/2 cups crushed Lemonades™ Girl Scout Cookies2 tablespoons sugar1/4 cup butter, melted

LEMON FILLING:

2/3 cup plus 2 tablespoons sugar5 tablespoons cornstarch1 cup water2 egg yolks, lightly beaten1/3 cup lemon juice2 tablespoons butter1 teaspoon grated lemon peel

CHEESECAKE LAYER:

1 envelope unflavored gelatin1/2 cup lemon juice3 packages (8 ounces each) cream cheese, softened3/4 cup sugar1 cup heavy whipping cream, whipped2 teaspoons grated lemon peel

Combine the cookie crumbs and sugar; stir in butter. Press onto the bottom of a lightly greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 8–10 minutes or until crust justbegins to brown. Cool pan on a wire rack.

In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir overmedium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirringconstantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gentlystir in the lemon juice, butter, and peel. Cool to room temperature without stirring.

In a small saucepan, sprinkle gelatin over lemon juice; let stand for 1 minute. Heat over low heat,stirring until gelatin is dissolved. Remove from the heat.

In a large bowl, beat cream cheese and sugar. Gradually beat in gelatin mixture until combined.Fold in the whipped cream and lemon peel. Spoon three-fourths of cheesecake mixture into

crust; build up edges slightly. Chill for 5 minutes.

Spoon lemon filling over cheesecake layer to within 1/2 in. of edges. Top with remainingcheesecake mixture. Cover and refrigerate overnight.

Carefully run a knife around edge of pan; remove sides of pan. Refrigerate leftovers. Yield: 12servings.

Mile-High Peppermint Pie

Prep: 40 min. + freezing; Bake: 5 min.

1 1/2 cups crushed Thin Mints® Girl Scout Cookies (about24 cookies)2 tablespoons butter, melted5 cups peppermint ice cream, softened if necessary

CHOCOLATE SAUCE:

1 ounce semisweet chocolate1 tablespoon butter1/2 cup sugar3 tablespoons water2 tablespoons light corn syrup1/8 teaspoon salt1/2 teaspoon vanilla extract

MERINGUE:

5 large egg whites, room temperature2/3 cup sugar

In a small bowl, mix crushed cookies and melted butter. Press onto the bottom and up sides of a9-in. metal pie pan. Freeze, covered, for 1 hour or until firm.

Spread ice cream into crust. Freeze, covered, until firm.

To serve, preheat oven to 450°. In a small saucepan, melt chocolate and butter over medium-lowheat. Stir in sugar, water, corn syrup, and salt. Bring to a boil, stirring to dissolve sugar. Reduceheat; simmer, uncovered, 4–5 minutes or until slightly thickened, stirring frequently. Stir in vanilla;keep warm.

For meringue, in a small, heavy saucepan, combine egg whites and sugar. Using a hand mixer, beaton low speed 1 minute. Place saucepan over low heat; continue beating on low until athermometer reads 160°.

Transfer mixture to a bowl. Beat on high until stiff glossy peaks form. Spread over frozen pie. Bake2–3 minutes or until meringue is lightly browned. Serve immediately with warm chocolate sauce.Yield: 8 servings.

Peanut Butter Cookie Parfait

Prep/Total Time: 15 min.

3 Do-si-dos®/Peanut Butter Sandwich Girl ScoutCookies, coarsely chopped2/3 cup vanilla ice cream3 tablespoons hot fudge ice cream topping, warmed

Set aside one large cookie piece. Sprinkle half of the choppedcookies in a parfait glass; top with half of the ice cream andhot fudge topping. Repeat. Garnish with reserved cookiepiece. Yield: 1 serving.

Peanut Butter Cream Dessert

Prep: 25 min. + chilling

2 1/4 cups cold milk2 packages (3.3 ounces each) instant white chocolatepudding mix2 1/2 cups whipped topping1 package (8 ounces) cream cheese, softened1/2 cup butter, softened1 cup confectioners' sugar1 cup chopped Do-si-dos®/Peanut Butter Sandwich GirlScout CookiesWhipped cream in a can and chopped peanuts, optional

In a bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Fold inwhipped topping; set aside.

In a large bowl, beat the cream cheese, butter, and confectioners' sugar until smooth. Fold inpudding mixture. Spoon into an ungreased 13-in. x 9-in. dish. Sprinkle with cookie crumbs. Coverand refrigerate overnight. Cut into squares. Garnish with whipped cream and chopped peanuts ifdesired. Yield: 12–15 servings.

Peanut Butter Icebox Dessert

Prep: 20 min. + chilling

2 1/4 cups crushed Do-si-dos®/Peanut Butter Sandwich Girl Scout Cookies (about 11cookies)1/4 cup sugar1/4 cup butter, melted2 packages (3 ounces each) cream cheese, softened1 cup confectioners' sugar1 carton (8 ounces) frozen whipped topping, thawed, divided2 1/2 cups cold 2% milk2 packages (3.9 ounces each) instant chocolate pudding mixAdditional peanut butter cookies, broken into pieces

In a large bowl, combine crushed cookies, sugar, and butter; press into an ungreased 13-in. x 9-in.baking dish. Bake at 350° for 6–8 minutes or until golden brown; cool on a wire rack.

In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 cup whippedtopping. Spread over cooled crust.

In another large bowl, beat milk and pudding mix on low speed for 2 minutes or until thickened.Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with cookiepieces. Cover and refrigerate for at least 1 hour before serving. Yield: 12–15 servings.

Peppermint Chip Cheesecake

Prep: 20 min.; Bake: 1 hour + chilling

1 package (10 ounces) Thin Mints® Girl Scout Cookies,crushed3 tablespoons butter, melted

FILLING:

3 packages (8 ounces each) cream cheese, softened3/4 cup sugar5 teaspoons cornstarch3–4 drops green food coloring, optional3 eggs, lightly beaten1 egg yolk, lightly beaten1/2 cup heavy whipping cream2 teaspoons peppermint extract

1 1/4 teaspoons vanilla extract1 cup miniature semisweet chocolate chips

In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sidesof a greased 9-in. springform pan.

In a large bowl, beat the cream cheese, sugar, and cornstarch until smooth. Add eggs and egg yolk;beat on low speed just until combined. Stir in the cream, extracts, and food coloring if desired.Fold in chocolate chips. Pour into crust. Place pan on a baking sheet.

Bake at 325° for 50–60 minutes or until center is almost set. Cool on a wire rack for 10 minutes.Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.Refrigerate leftovers. Yield: 12 servings.