1 package oreos, crushed

1/2 cup margarine, melted

2 (12 ounces) container whipped topping

2 cups pastel mini marshmallows

1 1/3 cup (5 1/2 ounces) pastel mints

Reserve 1/4 cup of crushed cookies for topping garnish. Combine remaining cookies with margarine and press into a 9×13-inch pan. Fold together whipped topping, marshmallows and mints; pour over crust. Garnish with reserved cookies. Cover and refrigerate for 1 to 2 days before servings. Yield: 18 to 20 servings.