Thin Mint Mousse

In a small bag or food processor, crush the Thin Mints cookies then set them aside. I put them into a bag and used a rolling pin to roll over them and crush them.

In a medium bowl whisk the milk and the pudding mix together for 2 minutes. Fold in mint extract, food coloring and 2 cups of Cool Whip (half of the 8-ounce container) and fold/mix until the color is no longer white.

Time to layer. Into 6 small bowls, evenly layer the bottom of each dish with 1/2 of the pudding mixture, top with a layer of Cool Whip, add remaining pudding mixture and top with crushed cookies.

Optional toppings: whipped cream and a Girl Scout cookie.

Makes 6 servings (about 1 1/4 cups each).

Calories per serving: 145, Fat: 2, Cholesterol: 1.7, Sodium: 294, Carbs: 26, Fiber: 0, Sugar: 10.7, Protein: 2.9