Instructions:

Thin Mint Big Chill

Source: Iowa Gazette - January 30, 2001

Bottom Crust
6 tablespoons butter, melted
1 (10 ounce) box Girl Scout Thin Mint
    cookies (37 cookies), crushed into crumbs

Mix butter with cookie crumbs. Spread evenly into bottom of a 9-inch springform pan. Refrigerate until time to fill.

White Chocolate Filling
1 3/4 cups granulated sugar
14 egg yolks (1 cup)
1 quart heavy whipping cream
2 tablespoons vanilla extract
2 1/4 cups white chocolate, chopped and melted
24 Girl Scout Thin Mint cookies, quartered
    with a thin-bladed sharp knife

In top of a double boiler over simmering water, whisk sugar and egg yolks until they reach 130 degrees F on an instant-read thermometer.

Meanwhile, whip cream until soft peaks form. Add vanilla, and beat until stiff peaks form; set aside.

When eggs yolks are hot, transfer them to bowl of an electric mixer and beat five minutes until cool and very light. Quickly mix in melted white chocolate; Put into cookie shell until it is half full. Layer half Thin Mint cookie quarters over top. Then layer with remaining mousse and cookies. Freeze at least 12 hours.

Chocolate Topping
4 ounces semisweet chocolate chips
    (1/2 cup), melted

Remove springform pan from freezer, and drizzle melted chocolate over top. Remove side from pan, slice into wedges and serve when slightly thawed.

Makes 12 to 16 servings.

Nutrition facts per serving: 733 calories, 63 percent calories from fat, 7 g protein, 65 g carbohydrates, 4 g total fiber, 52 g total fat, 281 mg cholesterol, 155 mg sodium