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Girl Scout competition winning recipe

4:33 AM, Feb 17, 2012   |    comments
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St. Louis, MO (KSDK) - A culinary competition was held Thursday to benefit Girl Scouts of Eastern Missouri.

The event called "Dessert First" featured chefs from restaurants like Brio and Blood-and-Sand.
Their challenge was to create desserts using Girl Scout cookies.

Newschannel 5's Kelly Jackson was one of the celebrity judges. Ryan and Dana Dean served as the emcees.

The winners were the Ritz Carlton and the Four seasons. The Ritz made strawberry lemonade ice box pie with the lemonade cookies.

Four seasons made cheesecake on a stick made with peanut butter patties.

Here's is the winning recipe:

Strawberry Lemonade Ice Box Pie

Crust:
o 14 Lemon Cookies
o 3 tablespoons melted unsalted butter
o 1/4 teaspoon salt
o Cooking spray

Filling:
o 1 (8-ounce) package 1/3 less-fat cream cheese, softened at room temperature
o 1 (14-ounce) can sweetened condensed milk
o 1/4 cup pasteurized eggs
o 1 teaspoon finely grated lemon zest
o 1/2 cup fresh lemon juice
o 1 sheet of gelatin
o 3 cups of ice water

To Make The Crust:
Directions
Place Lemon Cookies in the bowl of a food processor and pulse until crumbs are formed. Add butter and
salt and pulse to incorporate, until crumbs resemble wet sand. Coat an 8-inch square pan with cooking
spray and pack crumbs firmly into the bottom of it. Refrigerate until ready to use.

To Make The filling:
Directions
In a large bowl, combine cream cheese, condensed milk and eggs. Beat on high with an electric mixer
until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully incorporated,
another 30 seconds. In a small bowl, combine the gelatin and three cups of ice water and allow to sit until
gelatin has softened. Remove the gelatin from the water and squeeze dry. Melt the gelatin in the
microwave. Stir the gelatin into the cream cheese-lemon mixture until well incorporated. Pour the filling
over the crust. Refrigerate for 8 hours or overnight, until filling is firm.

Top:
• 3 cups of strawberry puree
• ½ cup of sugar
• 6 sheets of gelatin
• 3 cups of ice water
On the stove top, dissolve the sugar in the strawberry puree. In a small bowl, combine the gelatin and 3
cups of ice water and allow to sit until gelatin has softened. Remove the gelatin from the water and
squeeze dry. Melt the gelatin in the microwave. Stir the gelatin into the warmed strawberry puree and
sugar mixture. Allow to cool.

Place the Strawberry gelee over the firm pie and allow to set up in the freezer until the gelee is firm to the
touch. Remove from the freezer and cut into 2 inch squares.
Garnish with Candied Lemon Chips. Soft Cream and Strawberry Sauce

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