21 Fudge mint cookies (1 1⁄4 cups finely chopped )
1 tablespoon Butter, melted
1 qt Vanilla Ice cream
1 container (8oz) Frozen Topping, thawed, divided
1⁄4 tsp peppermint extract
4-5 drops green food coloring (optional)
fresh mint leaves
Additional fudge mint cookies, cut in half (optional)
Preheat oven to 350. Finely chop cookies; place in a small bowl. Add butter, mix well. Press crumb mixture onto bottom of square baking pan. Bake for 8 minutes. Cool completely
Place ice cream in fridge for 20 minutes to soften. Chill a bowl in fridge at the same time. Place cooled crust in freezer.
Scoop ice cream into chilled bowl. Stir until softened and blended; gently fold in 2 cups of whipped topping, peppermint extract and food coloring. Spread ice cream mixture evenly over cold crust. Cover with aluminum foil; freeze 6 hours or overnight.
When ready to serve, let stand at room temp 10 minutes. Attach open start tip to Easy Accent Decorator; fill with remaining whipped topping. Cut dessert into squares with knife dipped in warm water. Garnish each square. Add cookie half and mint leaves, if desired
Yield: 9-servings 240 Calories per serving