24 lg. marshmallows
1/2 c. milk
1 tsp. vanilla
1/8 tsp. salt
6 drops peppermint extract
6 drops red or green food color

Place marshmallows and milk in 3 quart casserole. Cover tightly and microwave on high until marshmallows are melted, 3-4 minutes. Stir in vanilla, salt, peppermint extract and food color. Refrigerate stirring occasionally, until mixture mounds slightly when dropped from spoon.

COOKIE CRUMBS:

Mix 3/4 cup chocolate cookie crumbs (about 14), 2 tablespoons butter and 1 tablespoon sugar in 2 cup measure. Microwave uncovered on high about 1 minute; stir. Cool 10 minutes. Layer mixture and crumbs in each of 6 glasses.