36 marshmallows (1/2 lb.)
1 c. milk
1 pt. whipping cream
1 tsp. peppermint
Green food coloring
24 wafer thin chocolate cookies

Heat milk, add marshmallows. Melt over low flame and cool. Add flavoring, coloring and whipped cream to mixture. Roll cookies and put half of them in bottom of 9 x 13 inch pan. Pour marshmallow mixture over cookie crumbs. Top with remaining cookie crumbs and freeze 4 hours or more. Keep in freezer.