Cookies And Mint Cups

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 12
• 12 foil liners
• 21 chocolate sandwich style cookies
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 1 (7 ounce) jar marshmallow creme
• 1/2 teaspoon peppermint extract
• 1 teaspoon milk
• 2 -3 drops green food coloring
• 1 (12 ounce) carton frozen whipped topping, thawed
• heavy duty aluminum foil (reynolds of course)

Recipe

• 1 place foil baking cups in a muffin pan; set aside.
• 2 crush 15 cookies (with filling) using a food processor or blender; reserve remaining 6 cookies for topping. combine cookie crumbs with melted margarine. press one rounded tablespoon crumb mixture into bottom of each foil baking cup.
• 3 combine marshmallow creme, peppermint extract, milk and food coloring in a large bowl. gently stir in whipped topping. spoon about 1/4 cup mixture evenly into each baking cup. freeze until serving time. for freezer storage, cover with foil.
• 4 cut or break each remaining cookie in half and place one cookie half into each dessert to decorate.