Another reason to buy Girl Scout cookies—you can turn them into delicious desserts.
In honor of National Girl Scout Cookie Weekend, which kicks off the cookie-selling season on February 7, The Chew host Carla Hall uses the newest flavor, Cranberry Citrus, to create a scrumptious ice box cake.
A former Girl Scout, Hall shows PEOPLE in a step-by-step video how to prepare the no-bake cake. First, she whips heavy cream and sugar, folding in mascarpone, then adds lemon curd to half of the creamy Italian cheese and lemon zest to the rest. After spreading the mixtures in alternating layers between the cookies, Hall sprinkles a blend of lemon zest, candied ginger and sugar on top. “All flavors I love,” she says. “If you ever have me over for dinner [and served this], I’d be very happy!”
Next step is refrigerating the cake overnight to let it set, but Hall is all for breaking the rules.
“Honestly, nobody is going to be mad if [your kids] get in there and eat it before it’s ready.” (Hmmm, we think Hall may be guilty of this. And who could blame her?)
For an extra kick, she suggests adding dried or dehydrated cranberries to the pan.
Hall’s recipe is so good, it should earn her a baking badge!
Cranberry Citrus Ice Box Cake
2 cups heavy cream
5 tbsp. sugar (divided)
2 (8 ounce) containers mascarpone
12 oz. lemon curd
Zest of 2 lemons (divided)
1 box Cranberry Citrus Girl Scout cookies
2 tbsp. candied ginger
1. Whip the heavy cream and 3 tablespoons sugar until it holds peaks. Fold in mascarpone.
2. Divide the mascarpone-cream mixture in half. In one half, fold in lemon curd, and in the other half, fold in the zest of one lemon.
3. In a food processor, pulse together the remaining sugar, lemon zest and candied ginger.
4. In a 9×13 glass baking dish, layer the cookies and alternate between the lemon curd mixture, lemon zest mixture and candied ginger mixture, creating at least three layers of cookies.
5. Sprinkle candied ginger mixture over the baking dish. Refrigerate until set, or overnight.