Thin Mint Strawberry Filling: 
30 Girl Scout Thin Mint Cookies diced
1 pint of fresh strawberries pureed

Cheese Filling:
16 oz cream cheese
8 oz marscapone cheese
1/2 cup granulated sugar
6 egg yolks
1 cup whipped cream

Toasted Marshmallow Topping: 
40 large marshmallows
1 cup heavy cream
1 cup whipping cream 

Garnish:
1 pint strawberries
8-10 sprigs of fresh mint
12 oz semi-sweet baking chocolate

In a plastic bag, place Girl Scout Trefoils and crush, remove from bag into a mixing bowl. Add melted butter and mix thoroughly. In a 4" side bowl lined with wax paper (make sure the wax paper comes over the rim of the bowl). Place crust mix unfirmly 1/4 inch thick. In a stainless steel bowl, place the diced Girl Scout Thin Mint cookies. Next, place bowl over pot of boiling water, stir occasionally until melted completely. Allow to cool for 10 to 15 minutes, fold in diced strawberries and evenly fill in dessert bowl.

In a small sauce pot, reduce the heavy cream by 1/2. Toast marshmallows until light brown under the broiler. Place marshmallows in a 4-quart sauce pot and add reduced cream will still be hot. Melt over low heat until smooth. Stir frequently as not to burn. Allow to cool to room temperature, fold in whip cream and set aside.

With the softened cheeses, whip in eggs and sugar until smooth. Fold in whipped cream. Spoon into pastry bag make star closely together 1/2 inch high to form a shallow bowl. In the middle, arrange Girl Scout Thin Mint cookies to stand up to form a V-shape. Between them, dot with cheese filling star and gently place in a whole strawberry.

Spoon in toasted marshmallow topping into the shallow cream cheese bowl. Refrigerate for at least two hours.

Remove from bowl carefully by lifting from the wax paper edges. Place on dessert plate with powdered sugar. Garnish with a piece of chocolate lattice, fresh mint and pureed strawberries.