It’s that time of year again. Time for
angels to descend down to earth and give us ambrosia from the heavens girls to sell Girl Scout Cookies. And, as is tradition, I’m participating in the Girl Scout Cookie Recipe Contest. We take Girl Scout cookies and attempt to not eat them all straight from the box, and instead use them as ingredients in recipes.
This year is the Samoa’s 40th birthday, so we’re all celebrating by making recipes for this cookie. I chose to make an icebox cake: it turns these cookies into a sweet, messy, delicious dessert. And it’s easy! You just have to plan ahead. 2 days in the fridge allows the whipped cream to soak into and soften up the Samoas. This recipe includes making the whipped cream, but if you don’t have the time or supplies on hand, you can always use Cool Whip or another ready-made whipped cream.
- 2 cups whipping cream
- 2 tbs powdered sugar
- 2 tbs caramel syrup
- 3 boxes Samoa cookies
- Chocolate and caramel syrups for garnish
Using a mixer with a whisk attachment (or your hands if you want a bonus exercise session!), whisk together the whipping cream, powdered sugar, and caramel syrup. Whip for a few minutes until peaks form and the whipped cream holds its shape when you remove the whisk. (This works well if the whipped cream is extra cold. Use it straight from the fridge!)
Using a 9″x9″ casserole dish, spread a thin layer of the whipped cream on the bottom. Top with a single layer of Samoa cookies. I cut the cookies in half and staggered the halves to cover more area than the round cookies on their own.
Place another layer of whipped cream on top of the cookie layer. Repeat steps until you have three cookie layers with whipped cream in between them. Top with one final whipped cream layer and make sure everything is covered.
Cover the dish tightly with plastic wrap, trying to make sure it doesn’t touch the top layer of the cake, and place in the fridge for two days.
When the icebox cake is ready, the cookies should feel somewhat soft to cut into. Cut into squares and top each piece with drizzles of caramel and chocolate sauce and crumbled Samoas. Serve and enjoy!