DIRECTIONS

In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Chill for at least 30 minutes.
    In a small saucepan, heat candies and milk over low heat until candy is melted; stir until smooth. Cool for 10-15 minutes.
    Place marshmallow creme in a large mixing bowl; gradually beat in mint mixture. Fold in whipped cream. Transfer to prepared crust. Cover and freeze until firm. May be frozen for up to 2 months.
    Remove from the freezer about 30 minutes before serving. Remove sides of pan. Garnish with additional whipped cream and candies. Yield: 12 servings. Editor's Note: This recipe was tested with Junior Mints.