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Desserts

OREO Mint Tarts

OREO Mint Tarts recipe
photo by:kraft
A chocolate sandwich cookie crust is pressed into muffin cups, filled with a minty marshmallow mixture and then frozen for mini dessert treats.
time
prep:
20 min
total:
4 hr 50 min
servings
total:
12 servings
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What You Need

26
 OREO Cookies, finely crushed (about 2 cups)
1/3
cup  margarine or butter, melted
2
cups  JET-PUFFED Miniature Marshmallows
2/3
cup  milk
1/4
cup  créme de menthe
2
Tbsp.  créme de cocoa
2
cups  thawed COOL WHIP Whipped Topping

Make It

MIX cookie crumbs and margarine; press 2 Tbsp. onto bottom and up side of each of 12 paper-lined muffin cups. Refrigerate until ready to use.

COOK marshmallows and milk in large saucepan on medium heat until marshmallows are completely melted and mixture is well blended, stirring constantly with whisk. Stir in liqueurs. Remove from heat; cool. Gently stir in COOL WHIP; spoon into prepared cups.

FREEZE 4 hours or until firm. Remove and discard paper liners before serving.

Please use alcohol responsibly.

Kraft Kitchens Tips

Substitute
Prepare using COOL WHIP LITE Whipped Topping.
K:3783 v0:55378
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