With the Girl Scout cookie drive underway, Carole Smith of Peoria, Ill., shares a few recipes that call for the delicious childhood cookies.

With the Girl Scout cookie drive underway, Carole Smith of Peoria, Ill., shares a few recipes that call for the delicious childhood cookies.


Easy Peanut Brittle


10 Girl Scout Peanut Butter Sandwich Cookies


2 tablespoons margarine


1 1/2 cups granulated sugar


1/4 teaspoon salt


1 teaspoon vanilla


Using a cutting board, cut each cookie into 6 pieces. Melt margarine in heavy skill. Add sugar, salt and vanilla. Cook over low heat, stirring constantly, until sugar is melted and smooth. (Sugar will turn a golden brown). Do not overcook.


Remove from heat and add cut-up cookies, mixing to coat them. Pour immediately into well-greased 13-by-9-inch pan. Cool thoroughly. Break into pieces for serving.


Makes about 16 servings.


Brownie Pie


14 Girl Scout Thin Mint Cookies


3 egg whites


Dash of salt


1/2 teaspoon vanilla


3/4 cup sugar


1/2 cup chopped nuts


Preheat oven to 325 degrees. Chill cookies, then crush them with a rolling pin; set aside. Beat egg whites and salt until stiff enough to form peaks. Add vanilla and sugar gradually until well mixed. Stir in crushed cookies and nuts. Spread evenly into a greased 9-inch pie pan. Bake 35 minutes. Cool completely.


For optional garnish, top with whipped cream and sprinkle chocolate bits or shaved chocolate on top.


Makes 8 servings.


Pachyderm Parfaits


1 (3-ounce) package regular lemon pudding (not instant)


1/2 cup sugar


1 cup unsweetened pineapple juice


1 egg


1 1/2 cups water


1 cup whipped topping


1 pint fresh or frozen strawberries


12 Girl Scout Lemonade Cookies


Combine pudding mix and sugar. Gradually blend in juice, egg and water. Cook and stir until thick and bubbling. Cool, stirring occasionally. Fold whipped topping into pudding mixture. Chill. Divide of half pudding mixture among 6 parfait glasses.


Chop 6 cookies and spoon over pudding mixture in glasses. Reserve 6 strawberries. Mix remaining strawberries into remaining pudding; spoon into glasses. Top with reserved strawberries and remaining 6 cookies, chopped.


Makes 6 servings.


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