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Yield:
18 to 20 servings
Ingredients:
Instructions:
Instructions: Reserve 1/4 cup of crushed cookies for garnish. Combine remaining cookies with butter; press into an ungreased 13 x 9-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. Yields 18 to 20 servings. Email this Recipe:
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