Today’s Girl Scout Cookie recipe is: Bogie’s Chocolate Decadent Pie

1¼ cups Thin Mints, crushed
1¼ cups Trefoils, crushed
¼ cup sugar
1/3 cup butter, melted 1½ cups milk chocolate chips
1½ cups white chocolate chips
1½ cups sweetened condensed milk
1½ teaspoons vanilla extract
1½ cups fresh whipping cream
Preheat oven to 375 degrees.

Crust:
Spray the inside of a 9″ pie pan with non-stick cooking spray. In a bowl combine shortbread cookie crumbs, sugar and melted butter. Press mixture firmly into sprayed pie pan, covering bottom and sides. Bake 5-7 minutes. Set aside to cool.

Filling:
In a microwave-safe bowl, combine milk chocolate chips, ½ cup condensed milk, and ½ teaspoon vanilla. Microwave fro 2 minutes on medium power. Alternately combine all ingredients and melt in double boiler. Stir until all chips are melted and pour into bottom of cooled crust. Set in refrigerator while preparing second layer.
For second layer, repeat above process using the vanilla chips. Pour over milk chocolate layer. Set in refrigerator while preparing top layer of whipped cream.
Pour whipped cream over the top, then sprinkle/decorate with Thin Mint cookies.