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St. Patrick's Day Pistachio Ice Cream Cake

The first record of Girl Scouts selling cookies to raise funds for their chapter was in 1917. That was five years after the founding of the Girl Scouts. Within five more years, there was a national effort to promote cookie sales.

In 1933, Girl Scouts in Philadelphia engaged in community-wide campaign to sell standardized boxes of homemade cookies. Each box sold for 23 cents and contained 44 cookies. Up until that point, the cookie sales featured homemade cookies and were as much about learning to bake as they were fundraising.

The Philadelphia efforts were hugely successful. This led to the first licensed, commercially produced Girl Scout cookies in 1936.

Now as for what to do will all those boxes of Girl Scout cookies, I suggest using a box of Thin Mints to make a Pistachio Ice Cream Cake for St. Patrick's Day.

St. Patrick's Day Pistachio Ice Cream Cake

Makes 12 servings

• 1 box (10 ounces) Thin Mints Girl Scout Cookies
• 2 quarts (1/2 gallon) pistachio ice cream
• 2/3 cup golden raisins
• 1 quart vanilla ice cream
• 1 cup green colored mint jelly
• 1/4 cup water

Coarsely chop Thin Mints and set aside. Line a 3-quart bowl with a long sheet of plastic wrap. Press plastic wrap against the sides of the bowl and allow it hang over the rim. Press the overhang against the outside of the bowl. Remove pistachio ice cream from freezer and let stand 20 minutes to soften slightly.

In a large bowl, mix together the golden raisins and pistachio ice cream. Spoon the pistachio ice cream into the bowl lined with plastic wrap. Press ice cream against sides of bowl, completely and evenly covering the inside of the bowl and creating an ice cream shell. A spoonful at a time, gently press the chopped Thin Mints onto the ice cream. Completely cover the pistachio ice cream with the Thin Mint crumbs. Place bowl in freezer for 1 1/2 hours. Remove vanilla ice cream from freezer and allow to soften for 15 minutes.

In a microwave-safe bowl, combine mint jelly and water. Heat in a microwave for 1 minute. Whisk jelly until it has a syrupy consistency. Set aside 1/4 cup of the jelly mixture for later use. Swirl the remainder of the mint jelly through the vanilla ice cream. Pack the vanilla ice cream mixture into the center of the bowl containing the pistachio ice cream, completely covering the chocolate crumbs. Smooth the top. Return bowl to freezer for 3 hours.

Invert the bowl containing the ice cream onto a platter. With one hand holding the plastic wrap, lift the bowl from the ice cream. Remove plastic wrap. Drizzle remaining mint jelly over the ice cream. Serve immediately, slicing as you would a cake.

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