Fluffy Mint Dessert
Ingredients:
1 package (16.6 ounces) cream-filled chocolate sandwich cookies (about 40 cookies), crushed
1/2 cup butter, melted
2 cartons (12 ounces each) 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; set aside. Combine the remaining cookies with butter; press into an ungreased 13-in. x 9-in. dish.
Fold together the whipped topping, marshmallows and mints; pour over crust. Garnish with reserved cookies. Cover and refrigerate for 1-2 days before serving. Yield: 18-20 servings.
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