2 cups crushed cream-filled chocolate mint sandwich cookies
1/4 cup margarine (not spread), melted
1 envelope unflavored gelatine
1/4 cup cold water
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup creme de menthe liqueur
1 cup chocolate mint chips
4 teaspoons butter
For crust, crush cookies in food processor or with rolling pin. Mix together crumbs and butter, and press into a 9-inch springform pan. Refrigerate while making filling.
For filling, soften gelatine in cold water. Stir over low heat or microwave on HIGH until dissolved.
In a food processor or mixer, mix together cream cheese and sugar. Gradually add gelatin mixture. Chill until slightly thickened (about 5 minutes).
Add creme de menthe to whipped topping and fold into cream cheese mixture. Pour into prepared pan. Chill while preparing topping.
For the topping, melt chocolate mint chips and butter over low heat or in microwave. Spoon over filling. Chill 15 minutes. Score into serving pieces. Chill until ready to serve.
Yield: 12-15 servings
Note: If chocolate mint chips are difficult to find, you may substitute semi-sweet chocolate chips plus 1/2 teaspoon mint extract.