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Mint Fluff


  • 1 (1 pound) package (40) Oreo cookies, crushed
  • 1/2 cup butter or margarine, melted
  • 2 (12 ounce) cartons Cool Whip, thawed
  • 2 cups miniature pastel (or white) marshmallows
  • 1 1/3 cup small pastel butter mints


  1. Reserve 1/4 cup of crushed cookies for garnish.
  2. Combine remaining cookies with butter; press into an ungreased 13 x 9-inch baking dish.
  3. Fold together whipped topping, marshmallows and mints; pour over crust.
  4. Garnish with reserved cookies.
  5. Cover and refrigerate for 1 to 2 days before serving.

Yields 18 to 20 servings.

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