Girl Scout cookies are readily available these days, making them the perfect starter for a Southern Peanut Butter Pie recipe. Use crushed cookies with or without butter to make a delicious crust. MICHAEL HOLAHAN/STAFF

Eating Girl Scout cookies straight from the box is an annual tradition. However, the cookies also are a great starting point for tasty desserts.

I whipped up a quick and delicious peanut butter pie using a recipe provided by the council. The cookies are used in the crust, which is then spread with a simple combination of vanilla pudding and peanut butter.

The recipe can be prepared using either Tagalongs (cookies topped with peanut butter and dipped in chocolate) or Do-si-dos (oatmeal wafers with peanut butter filling). I used Do-si-dos, adding half a stick of melted butter to form the crust. If you use Tagalongs, no butter is necessary, and you'll have a delicious, chocolaty crust.

SOUTHERN PEANUT BUTTER PIE

1 box Girl Scout Tagalongs (or 1 sleeve Girl Scout Do-si-dos with 4 tablespoons melted butter or margarine)

1 3.5-ounce package instant vanilla pudding

1 1/2 cups milk

1/3 cup peanut butter

Grind the cookies in a blender or food processor and press into the bottom of a 9-inch pie plate. (If using Do-si-dos, add the 4 tablespoons melted butter or margarine when grinding).

Prepare pudding mix according to package directions using 1 1/2 cups milk. Stir in the peanut butter, and pour over the crust. Refrigerate until ready to serve. Garnish with whipped topping and crushed peanuts.

Makes 1 pie.