Girl Scout Cookie-flavored desserts

Who among us doesn’t get excited for Girl Scout Cookie season? Now there’s no need to wait! You can enjoy a few of the classic cookie flavors in these two simple and delicious desserts.

Coffee-mate creamers aren’t just for adding to your cup of joe. Coffee-mate’s new Girl Scout-flavored creamers, Thin Mints and Caramel & Coconut, are perfect to use in these dessert recipes you can enjoy any time of year — no need to wait for Girl Scout Cookie season!

Samoas-style affogato recipe

Affogato is an Italian dessert that combines vanilla gelato or ice cream with espresso. A little hot, a little cold and a little coconut and caramel will have you swooning!

Serves 4

Ingredients:

• 8 scoops vanilla gelato or ice cream (2 scoops per serving)
• 4 shots Coffee-mate Caramel & Coconut Creamer (1 shot per serving)
• 4 shots hot espresso (1 shot per serving)
• Caramel sauce to drizzle
• 2 ounces toasted coconut

Directions:

1. Before you’re ready to make your affogato, place your dessert glasses in the freezer, just until they’re very cold.
2. Prepare the espresso, then remove the dessert glasses from the freezer and fill them with the gelato or ice cream.
3. Pour the creamer over the ice cream, followed by the espresso.
4. Drizzle on the caramel sauce and sprinkle with the toasted caramel.
5. Serve immediately.

Rich & minty chocolate pudding recipe

This creamy dessert will remind you of biting into a Thin Mints cookie. An easy and luscious dessert to make, this pudding is perfect any time of year.

Yields 4 (6-ounce) servings

Ingredients:

• 1 cup sugar
• 1/2 cup unsweetened cocoa
• 1/4 cup cornstarch
• 2 cups milk
• 1/2 cup Coffee-mate Thin Mints Creamer
• Whipped topping
• Mint leaves for garnish

Directions:

1. In a bowl, whisk together the cocoa and cornstarch until combined.
2. Combine the milk and Coffee-mate Thin Mints Creamer and add half of it to a medium-sized saucepan over medium heat.
3. Slowly whisk the remaining milk mixture into the cocoa mixture, a little at a time, until a smooth slurry forms. Set it aside.
4. Add the sugar to the milk mixture in the pan, and stir until dissolved.
5. Bring the mixture to a boil over medium heat. A little at a time, add the cocoa mixture to the hot milk mixture, whisking constantly.
6. Reduce the heat and allow the mixture to boil for 3-5 minutes, whisking constantly.
7. When the mixture has thickened, remove it from the heat and let it sit for several minutes. Carefully transfer the pudding to a bowl and cover it with plastic cling wrap (make sure to cover the surface of the pudding directly with the cling wrap).
8. Refrigerate until completely chilled.
9. When you’re ready to serve the pudding, mix it up, then transfer the pudding to individual serving bowls.
10. Top with the whipped topping and garnish with the mint leaves.

More dessert recipes

Cotton candy meringue cups with fresh berries
Ice cream-inspired rocky road parfaits
Sweet summer fruit panzanella