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Title: Brownie Troop 2004's Dirt Garden
Categories: Dessert
Yield: 12 Servings
| AMERICAN MEASUREMENTS | ||
| 10 | oz | Box Girl Scout Thin Mints crushed |
| 8 | oz | Cream cheese; softened |
| 1/4 | c | Butter; softened |
| 1/4 | c | Powdered sugar |
| 2 | Pkg instant vanilla pudding 4-serving size | |
| 24 | fl | 2% milk |
| 12 | oz | Whipped topping; thawed |
| Few drops green food color | ||
| 1 | c | Shredded coconut |
| Gummy worms | ||
| Flowers & vegetables *** | ||
| 1 | New garden trowel | |
*** The brownie troop used Fun Foam, available at craft stores, to make sunflowers and carrots. You can use new plastic fruits and/or vegetables for decoration.
Crush Thin Mint cookies until they resemble potting soil; set aside.
Cream together cream cheese, butter and powdered sugar until smooth and fluffy. Set aside.
Combine pudding mix and milk until well-blended, then fold in whipped topping. Gently fold the pudding mixture into the cream cheese mixture.
Add food coloring to coconut and mix until colored throughout.
TO ASSEMBLE: Layer one-third of the cookie crumbs in a 9-by-13-inch or 8-by-12-inch baking pan, followed by one-half of the pudding mixture, another one-third cookie crumbs and the remaining pudding mixture; top with remaining cookie crumbs. Add gummy worms throughout if desired.
Refrigerate until thoroughly chilled or up to 12 hours.
About a half-hour before serving, remove from refrigerator and decorate with flowers, green coconut and gummy worms.
Serve by digging out portions with a clean garden trowel.
Makes 12 servings
Per serving: Calories: 431 (5% protein, 43% carbohydrate, 52% fat) Protein: 6 grams Total fat: 25 grams Saturated fat: 18 grams Cholesterol: 21 mg Sodium: 436 mg Carbohydrate: 47 grams Exchanges: 1/2 milk, 2 starch, 5 fat
Source: Brownie Troop #2004 from Vancouver, Washington; as published in the Oregonian FoodDay; typos by Dorothy Flatman 1997
From: Dorothy Flatman Date: 11-21-97 (12:56) The Pine Tree Bbs (222) Cooking(F)
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