Cookies and Mint Cups Recipe

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Ingredients:

Serving

12 foil liners
21 chocolate sandwich style cookies
3 tbsp butter or 3 tbsp margarine, melted
1 (7 oz) jar marshmallow creme
1/2 tsp peppermint extract
1 tsp milk
2 -3 drops green food coloring
1 (12 oz) carton frozen whipped topping, thawed
heavy duty aluminum foil (reynolds of course)

Directions:

Place foil baking cups in a muffin pan; set aside.
Crush 15 cookies (with filling) using a food processor or blender; reserve remaining 6 cookies for topping. Combine cookie crumbs with melted margarine. Press one rounded tablespoon crumb mixture into bottom of each foil baking cup.
Combine marshmallow creme, peppermint extract, milk and food coloring in a large bowl. Gently stir in whipped topping. Spoon about 1/4 cup mixture evenly into each baking cup. Freeze until serving time. For freezer storage, cover with foil.
Cut or break each remaining cookie in half and place one cookie half into each dessert to decorate.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	127.73 Kcal (535 kJ)
Calories from fat	62.1 Kcal
		% Daily Value*
Total Fat	6.9g	11%
Cholesterol	7.64mg	3%
Sodium	93.81mg	4%
Potassium	44.78mg	1%
Total Carbs	16.27g	5%
Sugars	9.67g	39%
Dietary Fiber	0.6g	2%
Protein	1.26g	3%
Iron	1.8mg	10%
Calcium	5.8mg	1%

Amount Per 100 g
Calories	482.69 Kcal (2021 kJ)
Calories from fat	234.68 Kcal
		% Daily Value*
Total Fat	26.08g	11%
Cholesterol	28.87mg	3%
Sodium	354.48mg	4%
Potassium	169.23mg	1%
Total Carbs	61.49g	5%
Sugars	36.53g	39%
Dietary Fiber	2.28g	2%
Protein	4.75g	3%
Vitamin A	0.1mg	1%
Iron	6.8mg	10%
Calcium	21.9mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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