2 tbsp. baking cocoa
2 tbsp. milk
1 c. Junior Mints
2 tbsp. butter
1 (8 oz.) carton frozen whipped topping, thawed and divided
1/2 tsp. vanilla extract
fresh mint and additional whipped topping (optional)

In a saucepan, combine cocoa and milk until smooth. Add mints and butter; cook and stir over low heat until smooth. Cool for 15 minutes. Stir in 1 cup whipped topping and vanilla. Fold in the remaining whipped topping. Spoon into dessert dishes. Refrigerate until serving. Garnish with mint and whipped topping, if desired.

Yield: 4 servings.