Set aside 8 whole cookies for decoration.
Break remaining cookies into bowl of food processor with metal
blade. Process into a fine
crumb mixture. Measure 1 ½
cups of crumbs and return them to processor bowl.
Add melted butter and process until just mixed.
Press 12-inch piece of heavy foil inside a 9-inch pie dish with
potholder. Fold edges over
rim. Pour in crumbs and press
firmly into bottom and sides. Freeze
at least 4-5 hours. Remove
from freezer. Lift crust by
gently pulling foil. Peel
foil away. Put shell back in
the same pie dish.
large bowl, wisk Fluff with Cream d'Mint by hand.
Fold whipped cream into Fluff mixture.
Pour into pie shell amd gently smooth the top.
Insert cookies around rim to give scalloped effect.
Freeze at least 2 hours. Remove
from freezer 15 minutes before serving.
by Diana & Dick Gough