Ingredients:

• 2 (4.67 oz.) packages Andes Crème de Menthe Thins (Or 1 bag Andes Baking Chips)
• 6 oz. milk chocolate
• ½ lb. miniature marshmallows
• ½ cup whole milk
• 1 ½ cups whipping cream

Directions:

1. In large saucepan, combine ½ package Andes Crème de Menthe Thins (or 1/4 of a bag of Andes Baking Chips,) chocolate, marshmallows and milk. Cook over medium-low heat, stirring continually, until everything is completely melted. Remove from heat and let cool completely.
2. Chop 1 package of Thins into small pieces; set aside. (Or set aside 1/2 bag of Andes Baking Chips.) Reserve the unused ½ package of Thins to top desserts. When chocolate mixture is completely cooled, in a large mixing bowl, beat 1 ½ cups heavy whipping cream until stiff. Fold thoroughly into cooled chocolate mixture. Pipe or spoon mixture, filling 1/3 of the selected 6 oz. serving containers. Sprinkle a layer of the chopped Andes over the surface of each and repeat. Fill the final third of the container with the mixture. Refrigerate mixture overnight. When ready to serve, top with 4-5 miniature marshmallows and an Andes Thin.

Yields:

About 8 (depends on size of containers)