Cookies and Mint Cups

• 12 foil liners
• 21 chocolate sandwich style cookies
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 1 (7 ounce) jar marshmallow creme
• 12 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)

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.
3. Combine cookie crumbs with melted margarine.
4. Press one rounded tablespoon crumb mixture into bottom of each foil baking cup.
5. Combine marshmallow creme, peppermint extract, milk and food coloring in a large bowl.
6. Gently stir in whipped topping.
7. Spoon about 1/4 cup mixture evenly into each baking cup.
8. Freeze until serving time.
9. For freezer storage, cover with foil.
10. Cut or break each remaining cookie in half and place one cookie half into each dessert to decorate.

foil liners, chocolate sandwich, butter, marshmallow creme, peppermint, milk, frozen whipped topping, aluminum foil

Taken from www.food.com/recipe/cookies-and-mint-cups-176221 (may not work)