Ingredients
15 chocolate creme-filled sandwich cookies, finely chopped
3 tablespoons melted butter or margarine
1 jar (7 oz) marshmallow creme
1 tablespoon milk
3 cups frozen vanilla nonfat, yogurt, softened
1 container (8 oz) light frozen whipped topping, thawed
1/2 teaspoon peppermint extract
8 drops green food coloring
Preparation
Finely chop cookies in a food chopper (or by sealing in a ziploc baggie and crushing with a rolling in or other implement); combine with butter in a mixing bowl. Press crumb mixture onto bottom of Springform Pan. Refrigerate while preparing filling.
Combine marshmallow creme and milk; whisk together. Whisk in frozen yogurt until well blended. Fold in whipped topping, peppermint extract, and food coloring with a scraper. Pour over prepared crust. Cover and freeze until firm, 8 hours or overnight.
Garnish with additional chopped cookies, if desired.
