'Samoas' on Serious Eats
As a native New Yorker, no one appreciates better than I the pain of living in a Girl Scout Cookie desert. While my cousins in New Jersey and Connecticut ate Thin Mints and Do-Si-Dos like they were common Oreos, I would carefully portion out the one box of Samoas which my father would procure for me from a coworker who commuted in from Long Island.
To truly maximize how many Samoas you can stuff into your mouth in one serving, you've simply got to crush them up and form them into a cookie pie crust. Using the same method as making a graham cracker crust, the Samoas cookie crust is the definition of decadence: sticky, crispy, and caramelly, it gets even crazier when you fill it with a rich, creamy chocolate pudding filling studded with extra coconut, and top it off with a billowy cloud of whipped cream.
Combine ice cream and Girl Scout cookies and you've captured my complete attention. Dreyer's (what's branded as Edy's in the eastern part of the United States) features three limited-edition flavors (available January through April) based on the most popular Girl Scout cookies: Thin Mints, Samoas, and Tagalongs. But are they really as good as the DIY technique of crumbling up your own frozen Girl Scout cookies over a bowl of ice cream?