Fluffy Mint Dessert
1 package (1 pound) cream-filled chocolate sandwich cookies (40 cookies), crushed
1/2 cup butter or margarine, 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. Combine the remaining cookies with butter; press into an ungreased 13-in. x 9-in. x 2-in, 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. Yield: 18-20 servings.