Fluffy Marshmallow-Mint Dessert

1 (16 ounce) package cream-filled chocolate sandwich
    cookies (40 cookies), crushed
1/2 cup butter or margarine, melted
2 (12 ounce) cartons frozen whipped topping, thawed
2 cups pastel miniature marshmallows
1 1/3 cups small pastel mints (5 1/2 ounces)

Reserve 1/4 cup of crushed cookies for garnish. Combine the remaining cookies with butter; press into an ungreased 13 x 9 x 2 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.

Yield: 18-20 servings.

Caramel Marshmallows

1 can (14 oz.) sweetened condensed milk
1/2 C sugar
1/3 C firmly packed light brown sugar
3/4 C light corn syrup
1/4 C butter
1 1/2 tsp. vanilla extract
1 lb. marshmallows
3 Tbls. heavy cream (as needed)

Mix the condensed milk, sugars and corn syrup together in a heavy 2 qt. saucepan. Set candy thermometer in place. Cook until mixture reaches soft-ball stage (about 234 F), stirring constantly.

Remove from heat and stir in butter and vanilla.

Set saucepan in a pan of hot water while dipping marshmallows. Thin the caramel mixture with a little cream as necessary to keep it at a dipping consistancy.

Use a buttered, 2-tined fork to spear marshmallows, quickly dip and twirl each in the caramel to coat evenly, removing as much extra coating as possible.

Push coated marshmallows from fork with a buttered spatula - onto baking sheet - lined with a buttered piece of parchment paper.

Allow to cool 4 - 6 hours.

These are absolutly heavenly!

Marshmallow Pouches

1 tsp cinnamon
1/4 Cup sugar
1/4 Cup melted butter
10 marshmallows
1 can crescent rolls
1 Cup powdered sugar
1 tsp vanilla
1-2 Tbsp milk
Mix cinnamon and sugar
Melt butter
Dip each marshmallow in butter then sugar-cinnamon mix Set one
marshmallow in center of a crescent roll. Roll up and pinch sides
Bake on cookie sheet 375º for 10-12 minutes Mix powdered sugar,
vanilla and milk for right consistency. Top each roll with glaze