1 (1 pound) package cream-filled chocolate
sandwich cookies (40 cookies), crushed
1/2 cup butter or margarine, melted
2 (12 ounce) containers frozen whipped topping, thawed
2 cups miniature pastel marshmallows
1 1/3 cups small pastel butter mints
Reserve 1/4 cup of crushed cookies for garnish. Combine remaining cookies with butter; press into an ungreased 13 x 9-inch baking dish. Fold together whipped topping, marshmallows and mints; pour over crust. Garnish with reserved cookies. Cover and refrigerate for 1 to 2 days before servings.
Yields 18 to 20 servings.