Triple Chocolate Mint Cake — By Sarah, Troop 1291

(Makes 9 servings)

1 package of chocolate brownie mix (eggs, oil, water)

1/2 gallon of vanilla ice cream (need 15 scoops)

15 Girl Scout Thin Mint Cookies

1/4 tsp mint extract

1 bottle Magic Shell Chocolate Topping

Fresh mint leaves (optional)

Make a batch of chocolate brownies using a 9×9 pan. Follow package instructions. Instead of greasing the pan put down parchment paper that hangs over the sides a little bit. Let the brownies cool for 30 minutes. Then put the brownies in the freezer for another 30 minutes. Crush 10 Thin Mint cookies into small chunks. Get 15 scoops of vanilla ice cream and put it in a medium size mixing bowl. Gently fold in the cookie chunks. Add 1/4 tsp of mint extract and fold in. Pour the ice cream mixture on top of the brownies and smooth out. Cover the pan in saran wrap (so that the saran wrap touches the ice cream). Then put in the freezer for at least 2 hours (or until the ice cream is hardened). Using a swirling motion (or any preferred design) pour the Magic Shell Chocolate Topping on the frozen cake. You can use as much or as little chocolate as you like. Lift the cake out of the pan using the parchment paper. Slice the cake into 9 squares. Garnish each square with a sprig of mint (optional), and half of a Thin Mint cookie.

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