Title: Thin Mint Ice Cream Log (Girl Scouts)
Categories: Dessert
Yield: 12 Servings

1/2	ga	Mint chocolate ice cream softened enough to spoon easily
10	oz	Pkg Thin Mints Girl Scout cookies

Place one tablespoon of ice cream in the center of one of the cookies. Top with another cookie and another tablespoon of ice cream. Continue alternating cookies and ice cream until you have five cookies and 4 layers of ice cream in a stack. Place in the freezer. Make five more stacks in the same way.

You will have 10 cookies left over.

Chop these coarsely, which will give you about 3/4 cup chopped cookies. Set aside.

On an oblong tray, place the first stack on its side so that the length of the stack runs across the width of the tray. Place the second stack flat on the tray beside the first one in the same direction; line up the remaining four stacks in the same manner, making sure that the sides of each stack touch the others next to it.

Spoon the remaining ice cream over the tops and sides of the cookie stacks, smoothing the ice cream as necessary with an icing spatula. Freeze until firm Cover the top with the chopped cookies, pressing lightly into the ice cream to help them adhere. Cover with plastic wrap and freeze for several hours more.

Remove from the freezer 10 minutes before serving.

Slice down its length in slightly diagonal slices.

Washington Post Mar 5 1997

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

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