“Leprechaun’s are sneaky, strong and fast,” says my Little Guy. You’ve got to be just as wily as they are to catch one, so we created this desert to trap all the leprechauns. He’s been gearing up for this week’s festivities, anxiously plotting against the gold-hoarding tribe. And he thinks that they will be lured in by the minty, green mousse, and then he will be able to nab one.
Just like any kid, I impatiently wait around for the month of March when Mc Donald’s rolls out their Shamrock Shakes, and my Girl Scout cookies arrive. What better way to pay tribute to the month than with this special holiday treat. I felt like I had struck gold when I thought to combine them both for one irresistible indulgence…in hopes of catching some little men to tell us where the gold is hidden of course.
I do have to mention that I’ve been trying pretty hard to cut out all of those prepackaged foods that make a working mom’s life easy, but last was week’s busy! And next week is looking even more packed. So, when I originally thought of making this recipe I had planned on making the pudding from scratch, but as the week wore on I had less and less time for experimentation. And I thought why not go with the tried and true for this one.
1 package Jello Cook and Serve vanilla pudding mix (plus milk required for recipe, the instant will work fine here too, that’s what I intended on purchasing anyway)
8 ounces cool whip, thawed
1 teaspoon pure mint extract
about 3 drops green food dye
1 sleeve (23 cookies) Girl Scout Thin Mint cookies
1 cup mini-marshmallows
1. Cook the pudding according to the directions. Add mint extract when the pudding is cooked.
2. Let the pudding cool 10 minutes, then transfer it to a large mixing bowl and cover it with plastic wrap. Make sure to push the plastic on the pudding so a skin does not develop. Place this in the refrigerator and let it cool for at least 3o minutes.
3. Once cooled, remove the pudding from the refrigerator and add green food dye until it is your desired color.
4. Then, gently stir in half of the cool whip and the marshmallows.
5. Break the cookies in half and place them on the bottom of a 8 x 8 glass baking dish.
6. Top the cookies with the green pudding mixture. Then cover it with the remaining cool whip.
7. Put this back in the refrigerator to let it firm up a bit. It won’t get very firm, but if you skip this step it’s pretty hard to serve.