Pastel Mint Dessert - cooking recipe

Ingredients

32 chocolate sandwich cookies, crushed
1 pt. whipped whipping cream (not Cool Whip)
1 c. pastel (pillow) mints (4 3/4 oz. bag)
2 c. pastel miniature marshmallows

Preparation

Put 1/2 crushed cookies into 9 x 13-inch pan.
Whip cream; fold in mints and marshmallows.
Carefully spread on cookie base. Top with rest of cookie crumbs. Cover and refrigerate for 2 to 3 days.
The mints will dissolve into cream mixture.
This is scrumptious!