Makes: 6 servings
- 36 Thin Mint Girl Scout cookies
- 1/4 cup butter, melted
- 1 cup heavy ceam
- 3/4 cup confectioners' sugar
- In a food processor, finely grind cookies. Pulse in butter; press evenly into a 9-inch pie plate. Refrigerate for 30 minutes. Whip heavy cream with confectioners sugar until stiff peaks form; fold in 12 crushed cookies and spread mixture into the crust. Top with softly whipped cream and some more crumbled cookies. Slide whole cookies into the filling around the edges.