Cookies And Mint Cups

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An easy and pretty recipe that is a crowd pleaser! Great for a party. Kids love it too! From the reynolds folks!

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Steps

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Place foil baking cups in a muffin pan.

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Set aside.

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Crush 15 cookies using a food processor or blender.

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Reserve remaining 6 cookies for topping.

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Combine cookie crumbs with melted margarine.

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Press one rounded tablespoon crumb mixture into bottom of each foil baking cup.

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Combine marshmallow creme , peppermint extract , milk and food coloring in a large bowl.

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Gently stir in whipped topping.

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Spoon about 1 / 4 cup mixture evenly into each baking cup.

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Freeze until serving time.

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For freezer storage , cover with foil.

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Cut or break each remaining cookie in half and place one cookie half into each dessert to decorate.

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Ingredients

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foil liners, chocolate sandwich style cookies, butter, marshmallow creme, peppermint extract, milk, green food coloring, frozen whipped topping, aluminum foil