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That’s right. Ice Cream, Thin Mints, and Hot Fudge combined in one delicious recipe. The best part? It only takes about 10 minutes to make, if even, but a good 3 hours to freeze, if not, overnight.
I personally love Girl Scout Cookies, but when I saw fellow friend Jill from Sandy Toes and Popsicles create these delicious cheesecakes out of Girl Scout Cookies, my mind instantly went to Thin Mints and wondered what I could create. This, my folks, was the answer.
See that deliciousness? I loved EVERY bite and you will too. This is a great recipe just in time for St. Patrick’s Day, or for a special treat during those hot summer days. I loved using these foil pans so I could easily throw out the pan when we demolished our ice cream cake. These Party & Catering Supplies – Jiffy-Foil Casserole Pans with Lids, 11¾x9⅜” (Set of 2) are the perfect ones.
- 1 Box Girl Scout Thin Mint Cookies
- ½ Stick Butter
- ½ Gallon Mint Chocolate Chip Ice Cream
- ½ Gallon Vanilla Ice Cream
- 1 jar Hot Fudge Sauce
- 1 Container Cool Whip
- Andes Mints
- Crush up your box of Thin Mints into small pieces. Mix together with butter and crush on the bottom of your cake pan.
- Spread out a ½ gallon of mint chocolate chip ice cream on top of cookies bottom.
- Spread your jar of hot fudge over the mint chocolate chip ice cream.
- Spread your ½ gallon of Vanilla ice cream over that.
- Top with Cool Whip.
- Freeze for at least 3 hours.
- Decorate the top with hot fudge sauce and Andes Mints.
See? I tried a piece this morning and let me tell you, this stuff is dangerous but oh so good. A special treat is in order. Hope you enjoyed the recipe. One more photo for you: