FLUFFY MINT DESSERT
1 (16-ounce) package chocolate sandwich cookies, crushed
1/2 cup (1 stick) margarine, melted
2 (12-ounce) cartons non-dairy whipped topping
2 cups multicolored or white miniature marshmallows
1 (5.5-ounce) package small pastel mints
Reserve 1/4 cup of crushed cookies for garnish. Combine remaining crumbs with margarine. Press into an ungreased 13- x 9-inch dish. Fold together whipped topping, marshmallows and mints. Pour over crust. Garnish with reserved crushed cookies. Cover and refrigerate 1-2 days before serving. Makes 18-20 servings.
—Debbie Freeland, Mobile County