1 large box lime Jell-O
2 cups boiling water
4 ounces whipped topping
1/4 teaspoon peppermint extract (optional)
8 chocolate cream filled cookies (Hydrox or Oreo), finely crushed
2 cups cold water

Dissolve Jell-O in boiling water; add cold water and peppermint extract. Chill until slightly thickened.

Measure 1 3/4 cups Jell-O mixture and pour into a 9 x 5-inch loaf pan and chill about 5 minutes.

Blend whipped topping into remaining Jell-O and spoon 1/3 of the mixture on top of other Jell-O. Sprinkle with 1/2 of cookie crumbs, then another layer of Jell-O mixture. Repeat crumbs and Jell-O. Chill about 2 hours.

Unmold onto a white plate to show off colors.

Makes 8 large servings or 16 small servings.