Dessert Recipes
Fluffy Marshmallow-Mint Dessert
Yield: 18 to 20 servings
Ingredients
- 1 (16 ounce) package cream-filled chocolate sandwich cookies (40 cookies), crushed
- 1/2 cup butter, melted
- 2 (12 ounce) containers frozen whipped topping, thawed
- 2 cups pastel miniature marshmallows
- 1 1/3 cups (5 1/2 ounces) small pastel mints
Instructions
- 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.