Cookies and Mint Cups

1. 1

   Place foil baking cups in a muffin pan; set aside.

2. 2

   Crush 15 cookies (with filling) using a food processor or blender; reserve remaining 6 cookies for topping.

3. 3

   Combine cookie crumbs with melted margarine.

4. 4

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

5. 5

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

6. 6

   Gently stir in whipped topping.

7. 7

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

8. 8

   Freeze until serving time.

9. 9

   For freezer storage, cover with foil.

10. 10

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

* Per serving · 4 servings · Values may vary.

No additional tips available.