Yields: 18
Chilling Time: 8 hr
What You'll Need:
- 32 chocolate-covered mint cookies, divided
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 10 drops green food color
- 1 (8-ounce) container frozen whipped topping, thawed, divided
What To Do:
- Place 18 paper cupcake liners in muffin tins. Place 1 cookie in bottom of each paper liner; set aside. Coarsely crush 8 cookies; set aside.
- In a large bowl, with an electric mixer, beat cream cheese until fluffy. Beat in sweetened condensed milk and green food color until thoroughly mixed. Fold in 2 cups whipped topping and coarsely crushed cookies. Spoon mixture evenly into paper liners.
- Cover and freeze 8 hours or overnight. When ready to serve, garnish each with a dollop of whipped topping and remaining cookies, however you like.
