Ingredients
- 1 (1 lb) package cream-filled chocolate sandwich cookies, crushed
- 1/2 cup butter or 1/2 cup margarine, melted
- 2 (12 ounce) cartons frozen whipped topping, thawed
- 2 cups colored miniature marshmallows
- 1 1/3 cups mini white chocolate pastel after dinner mints ( NOT buttermints)
Directions
- Reserve 1/4 cup of crushed cookies for garnish.
- Combine the remaining cookies with butter; press into an ungreased 13x9x2-inch baking dish.
- Fold together whipped topping, marshmallows, and mints; pour over crust.
- Garnish with reserved cookies.
- Cover and refrigerate for 1-2 days before serving.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.