Girl Scout Cookies
1 box Samoa cookies, crushed (reserve 2 uncrushed cookies for garnish, or you can substitute with Keebler Coconut Dreams or coconut macaroons)
1 (16 ounces) container whipped topping, thawed
Thin Mint Brownies:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups sugar
1/2 cup unsweetened cocoa powder
3/4 cup butter, melted
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup whole milk
1/2 box Thin Mints (or Andes candies), crushed
2 cups cold whole milk
1 (5.1 ounce) package instant chocolate pudding
1 cup cold half-and-half
Prepare the brownies. Preheat oven to 350°F. Grease a 9x13-inch baking pan and set aside.
In a medium bowl, add flour, baking powder and salt; mix well. Set aside.
In a separate bowl, add sugar, cocoa powder and butter; mix well. Add eggs and vanilla, and gently mix until well combined.
With a rubber spatula, add flour mixture to the chocolate mixture. Stir in milk until well blended. Pour batter into prepared pan and spread out evenly. Sprinkle with crushed Thin Mints.
Bake for 15-18 minutes, or until a wooden toothpick inserted near the center comes out clean. Let cool fully. Crumble brownies and set aside.
Prepare the pudding. Whisk milk and pudding together. When fully mixed, whisk in half-and-half. Let stand 5 minutes until pudding sets.
To assemble: In a large glass bowl, layer 1/3 of the crumbled brownies, 1/3 of the chocolate pudding, then 1/3 of the whipped topping and sprinkle 1/3 of the crushed Samoa cookies on top. Repeat with another 2 layers in the same order. Garnish with 2 Samoa cookies. Refrigerate for 1 hour before serving.