1. Finely chop cookies using Food Chopper; place in Small Batter Bowl. Add butter and mix well. Press crumb mixture onto bottom of Springform Pan. Refrigerate while preparing filling.
2. Combine marshmallow creme and milk in Classic Batter Bowl; whisk using Stainless Steel Whisk. Add frozen yogurt; whisk until well blended. Fold in whipped topping, peppermint extract and food coloring using Mix 'N Scraper®. Pour over prepared crust. Cover and freeze until firm; 8 hours or overnight. Before serving, garnish with additional chopped cookies, if desired.

Yield: 12 servings

Nutrients per serving: Calories 240, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 10 mg, Carbohydrate 37 g, Protein 3 g, Sodium 170 mg, Fiber 0 g