Frozen

• Try eating frozen Thin Mints frozen for a cold and crispy treat. Simply place a box in the freezer for a few hours and then enjoy -- perhaps with a glass of milk. Another way to eat them frozen is to make frozen Thin Mint sandwiches by adding chocolate pudding in between two cookies and pressing gently together. Freeze these sandwiches for several hours until the pudding is hard. You can also store your cookies in the freezer, although they keep well at room temperature.
  
  

Ice Cream

• Thin Mints are the ideal complement to mint chocolate chip ice cream. Stick a few whole cookies in a bowl of ice cream, or crumble the cookies up on top and mix them in. Try Thin Mints with vanilla, chocolate or any ice cream. Another idea making milkshake by combining ice cream, milk and crumbled Thin Mints in a blender.
  
  

Truffles

• Use crumbled Thin Mints to make chocolate truffles with a hint of mint -- all you need is cream cheese. Place the cookies in a large resealable bag and crush them with a rolling pin. Add the crushed cookies to a large bowl with 4 ounces of softened cream cheese and use your hands to combine the ingredients, squishing the mixture until you can no longer see the white cream-cheese. Roll the mixture into one-inch balls and place on a baking sheet lined with wax paper. Crush several more cookies, place them in a small bowl and refrigerate for 30 minutes. Roll the truffles in the pieces or dip into a bowl of melted chocolate and place them back in the refrigerator to set.
  
  

Pie

• Thin Mints double as pie crust and topping in this indulgent recipe. Combine a box of crushed Thin Mints with 3 tablespoons of melted butter and press the mixture into a greased pie plate, covering the bottom and the sides. Pour 2 cups of cold milk into a bowl, add two packages of instant chocolate pudding mix and whisk the mixture until thick. Spoon 1-1/4 cup of pudding into another bowl, stir in 1/4 teaspoon of peppermint extract and pour the mixture over the crust. Add a cup of whipped topping to the bowl of remaining pudding and pour on top of the peppermint pudding layer. Spread remaining whipped topping on top and sprinkle with Thin Mint chunks. Chill in the refrigerator for at least four hours to set.