Mint Fluff

Yield: 18 to 20 servings

Ingredients

• 1 (1 pound) package (40) Oreo cookies, crushed
• 1/2 cup butter, melted
• 2 (12 ounce) cartons Cool Whip, thawed
• 2 cups miniature pastel (or white) marshmallows
• 1 1/3 cup small pastel butter mints

Instructions

1. Reserve 1/4 cup of crushed cookies for garnish.
2. Combine remaining cookies with butter; press into an ungreased 13 x 9 inch baking dish.
3. Fold together whipped topping, marshmallows and mints; pour over crust.
4. Garnish with reserved cookies.
5. Cover and refrigerate for 1 to 2 days before serving.