A chocolate sandwich cookie crust is pressed into muffin cups, filled with a minty marshmallow mixture and then frozen for mini dessert treats.
What You Need
Original recipe yields 12 servings
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
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Please use alcohol responsibly.
Let's 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.
Prepare using COOL WHIP LITE Whipped Topping.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.