24 creamed-filled chocolate cookies finely crushed
1/4 cup margarine, melted
1/4 cup milk
A few drops of pepermint extract
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1 jar of marshmallow creme
2 cups of heavy cream, whipped
Combine cookie crumbs and margarine. Press into 9" spring pan reserving 1/2 cup of the mixture for topping. Gradually add milk, extract and food coloring to marshmallow creme, mixing until well blended. Fold in whipped cream. Pour into pan, sprinkle with remaining crumbs. Freeze. Remove one half hour before serving.
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