Cookie and Mint Cups

12 Reynolds® Foil Baking Cups
21 chocolate sandwich cookies
3 tablespoons butter or margarine, melted
1 jar (7 oz.) marshmallow creme
1/2 teaspoon peppermint extract
1 teaspoon milk
2 to 3 drops green food coloring
1 carton (12 oz.) frozen whipped topping, thawed
Reynolds Wrap® Heavy Duty Aluminum Foil

Place Reynolds Foil Baking Cups in a muffin pan; set aside.

Crush 15 cookies (with filling) using a food processor or blender; reserve remaining 6 cookies for topping. Combine cookie crumbs with melted margarine. Press one rounded tablespoon crumb mixture into bottom of each foil baking cup.

Combine marshmallow creme, peppermint extract, milk and food coloring in a large bowl. Gently stir in whipped topping. Spoon about 1/4 cup mixture evenly into each baking cup. Freeze until serving time. For freezer storage, cover with Reynolds Wrap Heavy Duty Aluminum Foil.

Cut or break each remaining cookie in half and place one cookie half into each dessert to decorate.

Servings: 12
Source: Reynold's Kitchens