1 pkg. (1 lb) cream-filled chocolate sandwich cookies (40 cookies), crushed
1/2 cup butter or margarine, melted
2 cartons (12 oz. each) frozen whipped topping, thawed
2 cups pastel miniature marshmallows
1-1/3 cup small pastel mints (5-1/2 oz)
Reserve 1/4 cup of crushed cookies for garnish. Combine the remaining cookies with butter; press into an ungreased 13x9x2 baking dish. Fold together whipped topping, marshmallows and mints; pour over crust. Garnish with reserved cookies. Cover and refrigerate for 1-2 days before serving.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment