Grasshopper Torte

• 15 chocolate creme-filled sandwich cookies, finely chopped
• 3 tablespoons melted butter or margarine
• 1 jar (7 oz) marshmallow creme
• 1 tablespoon milk
• 3 cups frozen vanilla nonfat, yogurt, softened
• 1 container (8 oz) light frozen whipped topping, thawed
• 1/2 teaspoon peppermint extract
• 8 drops green food coloring

1. Finely chop cookies in a food chopper (or by sealing in a ziploc baggie and crushing with a rolling in or other implement); combine with butter in a mixing bowl. Press crumb mixture onto bottom of Springform Pan. Refrigerate while preparing filling.
2. Combine marshmallow creme and milk; whisk together. Whisk in frozen yogurt until well blended. Fold in whipped topping, peppermint extract, and food coloring with a scraper. Pour over prepared crust. Cover and freeze until firm, 8 hours or overnight.
3. Garnish with additional chopped cookies, if desired.

chocolate creme, butter, marshmallow creme, milk, frozen vanilla nonfat, peppermint, coloring

Taken from www.epicurious.com/recipes/member/views/grasshopper-torte-50062251 (may not work)