Ingredients:

• 1 ½ C. Cream-filled Chocolate Cookies – Crushed
• 6 Tbs. Butter – melted
• ¼ C. Sugar
• 1 small box Vanilla, Instant Pudding or Mousse Mix
• 2 C. Milk – cold
• 1 (4.67 oz.) package of Andes Mint Cookie Crunch Thins (may substitute Andes Crème de Menthe)

Directions:

1. Preheat oven to 350 degrees. Chop ½ package (14) Thins, set aside. Cut 12 Thins in half, set aside.
2. Crush cookies in a food processor or place in resealable plastic bag and roll with pin to form crumbs for mini cups. In a small bowl, combine crumbs, sugar and melted butter. Firmly press about 1 Tbs. of crumbs into each cup of a mini-muffin pan to form shallow cups. Bake for 5-6 minutes. Remove from oven. Allow to cool, completely.
3. Make pudding mix according to instructions on box. Fold in chopped Thins. Fill each cup with pudding mixture. Refrigerate for 30 minutes to 2 hours. Stand ½ Thin in center of pudding and serve.

Yield:

24 Cups