15 Oreo cookies
3 Tbsp butter or margarine, melted
1 jar (7 oz) marshmallow creme
1 Tbsp milk
3 cups softened frozen vanilla nonfat yogurt
1 container (8 oz) frozen light whipped topping, thawed
1/2 tsp peppermint extract
8 drops green food coloring
1. Finely chop cookies, place in small bowl. Add butter and mix well. Press crumb mixture onto bottom of spring-form pan. Refrigerate while preparing filling.
2. Combine marshmallow creme and milk in bowl; whisk. Add frozen yogurt; whisk until well blended. Fold in whipped topping, peppermint extract and food coloring. Pour over prepared crust. Cover and freeze until firm, 8 hours or overnight. Before serving, garnish with additional chopped cookies, if desired.