1 (16 ounce) package cream-filled chocolate sandwich cookies (40 cookies), crushed
1/2 cup butter or margarine, melted
2 (12 ounce) cartons frozen whipped topping, thawed
2 cups pastel miniature marshmallows
1 1/3 cups small pastel mints (5 1/2 ounces)

Reserve 1/4 cup of crushed cookies for garnish. Combine the remaining cookies with butter; press into an ungreased 13 x 9 x 2 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 serving.

Yield: 18-20 servings.