1 lb. Hydrox cookies
1/3 c. butter, melted
1 pt. whipping cream
1 c. colored dinner mints (in a box)
2 c. colored miniature marshmallows

Crush cookies (saving 12 for top) with rolling pin. Place in bottom of 9 x 13 inch cake pan. Melt butter and pat cookies into pan. Crush mints with rolling pin. Whip cream and fold in mints and marshmallows. Pour over cookies. Sprinkle remaining cookie crumbs on top. Refrigerate 2 to 3 days.