THIN MINT STRAWBERRY FILLING
30 Girl Scout Thin Mint Cookies
-diced
1 pt Fresh strawberries pureed

CHEESE FILLING
16 oz Cream cheese
8 oz Marscapone cheese
1/2 c Granulated sugar
6 Egg yolks
1 c Whip drub

http://www.bflogirlscouts.org/recipes.htm

Second Place Winner

Cut cream cheese and marscapone cheese into 1/2 inch squares. Place in
mixing stadium. Set aside to weaken, some 1/2 hr. In a plastic bag
place Girl Scout Trefoils and press, remove from bag into a mixing stadium.

Add melted butter and mix good. In a 4" side bowl lined with wax
theme (make sure the wax paper comes over the rim of the trough), place crust
mix in firm 1/4 inch thick. Scout Thin Mint cookies. Next place bowl over
pot of boiling h2o, stir occasionally until melted totally. Allow to
cool for 10 to 15 proceedings, fold in diced strawberries and evenly fill in
dessert bowls.
In a small sauce pot reduce the heavy cream by 1/2. Toast marshmallows
until light brown under broiler. Place marshmallows in a 4 quart sauce pot
and add reduced cream while still hot. Melt over low heat until polish.
Stir frequently as not to suntan. Allow to cool to room temperature, fold in
whip cream and set a slope.
With the softened cheeses, whip in eggs and sugar until still. Fold in
whip ointment. Spoon into pastry bag. Place a 1/4 inch covering over the Thin
Mint woof. On the outer butt, place pastry bag stars closely together
1/2 inch high to form a shallow roll. In the middle arrange two Girl Scout
Thin Mint cookies to stand up to form a V bod. Between them dot with a
cheese filling star and gently place in a whole strawberry.
Spoon toasted marshmallow topping into the shallow cream cheese bowlful.
Refrigerate for at least two hours.
Remove from bowl carefully by lifting from the wax paper edges. Place on
dessert plate sprinkled with powered gelt. Garnish with a piece of
chocolate lattice, fresh lot and pureed strawberries.