Confession: I saved my Girl Scout Cookies from last year in hopes I would be inspired to create something with them and wound up throwing them away last week. Shameful, I know, but I wasn’t going to make that mistake again. I’ve wanted to make an ice box cake for awhile (basically chocolate wafers, Cool Whip, and a lot of patience). But instead of wafers and 12 hours, I had lots of Girl Scout cookies and 12 minutes. So, I made a quick adaptation of an ice box cake that doesn’t need to sit in the fridge overnight. You’re getting both a Samoa and a Tagalong version here.

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Samoa “Ice Box” Cakes

(makes 4 individual cakes)

Ingredients

• 8oz Cool Whip
• 1/2c coconut, toasted
• 1/4c caramel topping
• 1 box (15 cookies) Samosa/Caramel Delights

Directions

1. In medium bowl, combine Cool Whip, toasted coconut, and caramel topping until no thick caramel streaks are left.
2. Coarsely chop 12 Samoas (save 3) and stir into Cool Whip mixture.
3. Scoop cookie combo into four 6-7 ounce ramekins and smooth out the tops.
4. Coarsely chop final 3 Samoas and sprinkle atop the Cool Whip-cookie mixtures.

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Tagalong “Ice Box” Cakes

(makes 4 individual cakes)

Ingredients

• 8oz Cool Whip
• 1/2c Jif Whipped Peanut Butter & Chocolate Flavored Spread (If you do nothing else in this recipe, buy this and eat with a spoon. Ah-may-zing!)
• 1 box (15 cookies) Tagalongs

Directions

1. In medium bowl, combine Cool Whip and whipped chocolate and peanut butter until no streaks are left.
2. Coarsely chop 12 Tagalongs (save 3) and stir into Cool Whip mixture.
3. Scoop cookie combo into four 6-7 ounce ramekins and smooth out the tops.
4. Coarsely chop final 3 Tagalongs and sprinkle atop the Cool Whip-cookie mixtures.

It’s really as simple as that! These no-ice-box ice box cakes need to be in your hands (and your mouth) immediately.