2/25/13

Girl Scout Cookie Lemon Trifle with Vanilla Rum Pudding

 
Girl Scout Cookie Lemon Trifle with Vanilla Rum Pudding

Does anyone have a trick for saying “no” to Girl Scouts?

Seriously guys, it’s a problem for me every February. I’m a total sucker. From thin mints to tagalong, we’ve already purchased about a dozen boxes. And I’ve probably eaten about 11 of them. Bad news. 

Girl Scout Cookie Lemon Trifle with Vanilla Rum Pudding

But here’s the silver lining. I discovered a pretty scrumptious new recipe to make use of the cookies. You see, I figure the quicker we can eat all the boxes, the quicker they’ll be out of the house. Logical, yes?

Girl Scout Cookie Lemon Trifle with Vanilla Rum Pudding
Girl Scout Cookie Lemon Trifle with Vanilla Rum Pudding

So here it is: lemon cookie trifle with vanilla rum pudding using the Savannah Smiles lemon cookies. On their own, these cookies are just a tad too zesty for me. So the rich vanilla rum pudding is the perfect combination to balance the citrus. Plus, I love the texture combination of the crunchy cookie and the creamy pudding. 

Take that, Girl Scouts.

 
Girl Scout Cookie Lemon Trifle with Vanilla Rum Pudding
Serves 2

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Ingredients
1 box Girl Scout lemon cookies (“Savannah Smiles”)
2 2/3 cups 2% milk, divided
1/2 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 tsp of vanilla extract
1 tsp dark rum
1 large egg

Instructions
Bring 2 cups of the milk to a boil in a medium saucepan. While it is heating, combine sugar, cornstarch, and salt in the bottom of a medium, heatproof bowl. Gradually whisk in the remaining 2/3 cup whole milk, a little at a time so lumps do not form, then whisk in the egg. Once milk is boiling, very gradually add it to the cornstarch mixture in the bowl, whisking the whole time. Return the mixture back to the saucepan, stirring constantly with a silicon spatula or wooden spoon. Once it comes to a simmer, cook it for one minute longer (which will cook the cornstarch and egg fully). Stir in vanilla extract and rum, and pour into a bowl. Cover to avoid skin, and chill for approximately an hour in the refrigerator.
While pudding is chilling, crush 3/4 of the cookies in food processor or by hand. Save the remaining 1/4 for garnishes. Then layer pudding and crumbled cookies in individual dishes or one large pie pan. Top with garnish cookies. Enjoy immediately.

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