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Everywhere you look, Girl Scout cookies abound.

Although just eating cookies is delicious, we came across the following recipes to help you start thinking out of the box ... the cookie box that is!

Lemonades Yogurt Parfait

Ingredients:

8 Lemonades Girl Scout cookies, coarsely crushed
¼ c. sweetened dried cranberries
4 (6 oz.) containers flavored yogurt
1 c. chopped mixed fruit (bananas, grapes, mandarin oranges, kiwi or blueberries)
4 Lemonades Girl Scout cookies for garnishing

Instructions:

Combine crushed cookies and cranberries.

Divide cookie mixture.

Spoon half of cookie mixture into the bottom of four tall and narrow dessert glasses.

Top with half of yogurt and half of mixed fruit pieces.

Repeat layers.

Garnish each dessert with 1 whole cookie.

Kitchen Tip: To crush cookies, place cookies into self-sealing plastic bag and close. Place bag on cutting board and use rolling pin to crush cookies into coarse crumbs.

Kitchen Tip: To make these parfaits as a troop activity, use clear tall plastic cups. Have an assortment of yogurt flavors and fruits so each girl can make a parfait with her favorite yogurt and fruit.

Chocolate Coconut Caramel Dessert

Ingredients:

1 box Caramel deLites Girl Scout cookies
3 tbs. margarine, melted
1 (8 oz.) pkg. cream cheese, softened
¼ c. sugar
2 tbs. milk
1½ c. non-dairy whipped topping, thawed
1¼ c. cold milk
1 pkg. (4-serving) instant coconut crème pudding and pie filling
¼ c. toasted coconut
3 tbs. semi-sweet chocolate mini morsels
Non-stick cooking spray

Instructions:

Place cookies in a food processor or blender; process until fine crumbs.

Spray bottom of a 9-inch square pan with non-stick cooking spray.

Combine cookie crumbs and margarine; press evenly in bottom of prepared pan.

Using an electric mixer beat cream cheese with sugar and 2 tablespoons milk until smooth. Blend in ¾ cup of the whipped topping; set remainder of topping aside.

Spread mixture evenly over cookie layer.

Pour 1¼ cup milk into a bowl. Add pudding mix and beat 1 to 2 minutes or until smooth.

Pour over cream cheese layer.

Chill several hours or overnight.

Spread a thin layer of coconut on a baking sheet and bake in a 325 degree oven for 6 to 8 minutes, stirring frequently; cool.

Just before serving, spread remaining ¾ cup whipped topping evenly over top of dessert; sprinkle toasted coconut and mini morsels on top of dessert.

To serve, cut into 12 portions.

These recipes are submitted by: ABC Bakers