Ingredients:
12 foil liners
21 chocolate sandwich style cookies
3 tablespoons butter or 3 tablespoons margarine, melted
1 (7 ounce) jars marshmallow creme
1/2 teaspoon peppermint extract
1 teaspoon milk
2 -3 drops green food coloring
1 (12 ounce) cartons frozen whipped topping, thawed
heavy duty aluminum foil ( Reynolds of course)
Directions:
Place foil baking cups in a muffin pan; set aside.
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.
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.
Cut or break each remaining cookie in half and place one cookie half into each dessert to decorate.
Servings: 12
Time preparation: 15 min.
Time total: 15 min.