1 pkg. Thanks-A-Lot Girl Scout Cookies, crushed
1 c. butter, melted
½ c. white sugar
½ gal. vanilla ice cream, softened
½ c. milk
2 (3.4 oz.) pkgs. instant vanilla pudding mix
1 (12 oz.) container frozen whipped topping, thawed
Combine Thanks-A-Lot Girl Scout Cookies, butter, and sugar in a 9×13-inch baking dish and press mixture into sides and bottom of dish.
In a large bowl, combine ice cream and milk with electric mixer.
Blend in pudding mix; then pour mixture into prepared crust.
Top with whipped topping and refrigerate for 2 hours before serving.
Refrigerate until served.
6 to 8
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