| 1 | Pkg. ( 1 lb) | Creamed filled chocolate sandwich cookies, crushed |
| 1/2 | Cup | Butter or margarine, melted |
| 2 | Cartons (12 oz each) | Whipped frozen topping, thawed |
| 2 | Cups | Pastel miniature marshmallows |
| 1 1/3 | Cups | Small pastel mints |
Crush the chocolate cookies and reserve 1/4 for garnish. Combine the remaining cookies with butter; press into an ungreased 13"x9"x2" baking dish. Fold together whipped topping, marshmallows and mints; pour over crust. Garnish with reserved cookies. Cover and refrigerate for 1-2 days before serving.
YIELD: 18-20 servings