Thin Mint Pie

★★★★★

Quick Info:
Yield: 1 pie
Adapted from: Kraft's Triper Layer Cookie Pie

Cookie Type: Thin Mints

Description: My Granny made this pie for Easter and Thanksgiving twice, on the years when I was at my father's house. I was hoping my mom's family would spare just one tiny slice for me--after all I needed to taste it for my project! Not one crumb of the pie was left every time. So, truth is, I have never ever actually tasted this pie. But my family has, and they evidently think it's pretty good. To the right is the sad Easter egg they saved me inside of the empty pie tray at Easter. Hope you enjoy it!

Ingredients:

1 box Thin Mints
3 Tbsp Butter, melted
2 cups Cold Milk
2 packages (4 serving size each) Jell-O Chocolate Flavor Instant Pudding
¼ tsp Peppermint Extract
1 tub (12 oz.) Cool Whip Whipped Topping, thawed, divided use

Directions:

Figure 1

Remove 10 Thin Mint cookies and set aside.


Crush or process remaining cookies in box, like Granny is demonstrating to the left in Figure 1.

Figure 2

Then mix them with the butter.

The result should look like  Figure 2.

Press firmly onto bottom and up side of 9-inch pie plate. (Demonstrated by Granny in Figure 3)

Figure 3

Pour milk into large bowl. Add both boxes of pudding mix and beat with wire whisk 2 minutes of until well blended. (Mixture will be thick.)

Spoon out 1 ¼ cup of pudding into another bowl and stir in peppermint extract.

Pour peppermint pudding mixture over

crust.

To remaining pudding mix, add in 1 cup of whipped topping. Spread the pudding/whipped topping layer of the mint layer.

Chop remaining cookies and combine them with about 2 ½ cups (doesn't have to be precise) whipped topping.

Spread this mixture over the top.

Pie might look kind of messy at this point, so clean up the edges. Chill for 4 hours or until set.

To garnish, place remaining whipped topping in a plastic zipper bag. Snip off a corner of the bag (about ½ inch up from corner), and squeeze whipped topping around sides decoratively.

To make thin zig-zags, pour COLD chocolate syrup into a small zipper bag. Snip a very, very, very tiny cut off the bottom corner and drizzle away!

Eat it chilled, or freeze, slice, and serve partially thawed. It's easiest to cut partically frozen.

Contains: Wheat, soy, milk, cocoa

NOTE (11/30/2011): I finally got to try the pie! We had it at Thanksgiving, and it was indeed quite delicious.

Thin Mint Cup Cakes

★★★★

Quick Info:
Yield: 18 cup cakes
Attribution: Gina Krull

Cookie Type: Thin Mints

Description: Gina Krull, local baker of Stoughton, created this delicious cupcake recipe! This is perfect for parties, birthday treats at school, or even just for a good cupcake.

Ingredients:
Cup Cakes
1 package Chocolate Cake Mix
1 box Thin Mints, coarsely chopped
1 tub Chocolate Icing
Peppermint Extract
Icing
1 tub Chocolate Pudding
2-3 tsp Peppermint Extract

Directions:
Cup Cakes:
Preheat oven 340℉.
Prepare cake mix according to package. Coarsely chop ½ to ⅔ box Thin Mints.
Stir into cake batter.
Spoon into 18 cup cakes.
Bake 340℉ for 15-17 minutes. Cool.

Icing:
Stir by hand. Put icing into ziplock bag with a very small corner cut off. Decorate top of cupcakes with icing.
Sprinkle some extra cookie crumbs on top.

Contains: Wheat, soy, milk, cocoa

Lemonade Cake with Thin Mints

★★★★★

Quick Info:
Difficulty: Medium
Yield: 1 cake
Cookie Type(s): Thin Mints, Lemonades
Adapted from: Tried and True Cake Recipe

Description: This lemony cake goes even better with Thin Mints. Delicious and filling.

Ingredients:
Cake
½ pound Butter, room temperature
2 cups Sugar
4 Large Eggs, room temperature
¼ cup Grated Lemon Zest
1 ¼ cups All Purpose Flour
1 box Lemonades, finely groud (yields 2 cups)
½ tsp Baking Powder
½ tsp Baking Soda
1 tsp Salt
¼ cup Freshly Squeezed Lemon Juice
⅝ cup Buttermilk, room temperature
1 tsp Vanilla
1 sleeve Thin Mints, chopped to size of chocolate chips, dusted in flour
Syrup
¼ cup Sugar
¼ cup Freshly Squeezed Lemon Juice
Frosting
1 sleeve Thin Mints, ground to consistency of flour
½ cup Heavy Whipping Cream
Garnish
3-4 cookies Lemonades, crushed

Directions:

Preheat the oven to 350 degrees.
Grease and flour a 10-inch Bundt pan. Cream together the butter and sugar in mixer for 5 minutes. Add eggs to mixer, one at a time, then the lemon zest. Sift together ground Lemonade cookies, flour, baking powder, baking soda, and salt in a large bowl. In another bowl, combine lemon juice, buttermilk and vanilla. Add the Lemonade cookie flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the Lemonade cookie flour. Toss the chopped Thin Mint pieces with flour and add to the batter. Pour into the pan, and bake for 50 minutes. Let cake cool on wire rack for 10 minutes.

Meanwhile, make the syrup. In a small saucepan, over medium-low heat, cook the sugar and the lemon juice until the sugar dissolves. Remove the cake from the pan, set it on the rack over a tray and spoon the syrup over the cake. For the icing, melt the ground Thin Mint cookies and heavy cream in a saucepan, stirring until the icing is warm and smooth consistency. Take off the heat, let cool slightly until consistency of honey. Drizzle over top of cool cake. Garnish cake with crushed Lemonade cookies on top.

Contains: Wheat, soy, milk, cocoa, flour, eggs

Irish Cream Thin Mint Cheesecake

★★★★

Quick Info:
Yield: 1 cheesecake
Cookie Type: Thin Mints
Attribution: Halverson's Supper Club

Description: Halverson's

Ingredients:
Cake
1 ½ cups Thin Mints, crushed
2 Tbsp Butter, melted
3-8 ounces Packages Of Cream Cheese, room temperature
1 ¼ cups Sugar
¼ cup Unsweetened Cocoa Powder
3 Tbsp Flour
3 Eggs
½ cup Sour Cream
¼ cup Irish Cream Liqueur
Ganache Topping
8 ounces Semi-Sweet Chocolate
½ cup Heavy Cream
2 Tbsp Butter
½ sleeve Thin Mints

Directions:
Cake:
Preheat oven to 450℉.

In large bowl, mix crushed cookies and butter together. Press into bottom of 9 in. spring-form pan. Put into refrigerator and cool for 15 minutes.

In another large bowl, combine cream cheese, sugar, cocoa powder, and flour. Beat at medium speed until blended and smooth. Add one egg at a time, mixing well after each addition. Add sour cream and Irish Cream, mixing on low speed. Pour over set crust.

Bake at 450℉ for 10 minutes. Then reduce oven temperature to 250℉ and continue baking to 60 minutes.

With knife loosen cake from rim of pan. Let cool, remove rim of pan. Chill before adding chocolate ganache topping.

Ganache Topping:
Break chocolate into small pieces and put into bowl.
Heat cream and butter until boiling. Pour over chocolate and let rest for 5 minutes. Then mix until smooth.

Pour over cake, then smooth over edges.

Coarsely crumble Thin Mints over top and chill for at least 2 hours, before serving.

Enjoy!

Contains: Wheat, soy, milk, cocoa, flour, egg