If you are like many, when Girl Scout cookies come out, you buy as many as you can. Here's a recipe that uses two favorite flavors.
1 sleeve Trefoil Girl Scout cookies, crushed
2 tablespoons butter, melted
1 small box banana pudding mix, instant
2 2/3 cups heavy cream, divided, may add more if needed
1/3 cup creamy peanut butter
2 medium bananas, sliced
1 too Tagalong Girl Scout cookies, roughly chopped
1 1/2 cups chocolate chips, melted
Preheat oven to 350℉.
Combine Trefoil cookie crumbs and butter. Mix well, then press firmly into the bottom of 12 large muffin tins. Bake for approximately 8 minutes; then cool. Combine pudding mix, 2 cups of cream, and peanut butter using a hand mixture until completely blended. Place sliced bananas on the top of each crust in a single layer. Top with the pudding mixture and then chopped Tagalongs.
In a saucepan over low heat, completely melt the chocolate and add the remaining cream until the chocolate is smooth and pour-able but not runny. Top each dessert with chocolate sauce. Refrigerate for at least 30 minutes bfore serving. Top with a slice of banana before serving.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
