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Fluffy Marshmallow-Mint Dessert
1 (16 ounce) package cream-filled chocolate sandwich cookies (40 cookies), crushed
1/2 cup butter or margarine, melted
2 (12 ounce) cartons frozen whipped topping, thawed
2 cups pastel miniature marshmallows
1 1/3 cups small pastel mints (5 1/2 ounces)
Reserve 1/4 cup of crushed cookies for garnish.
Combine the remaining cookies with butter; press into an ungreased 13 x 9 x 2 inch baking dish.
Fold together whipped topping, marshmallows and mints; pour over crust.
Garnish with reserved cookies.
Cover and refrigerate for 1 to 2 days before serving.
Yield: 18-20 servings
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