1 cup crushed graham crackers
1/4 cup cocoa
1/4 cup sugar
5 tablespoons melted butter
Mix all these ingredients together and press into the bottom of a 9x9 inch pan
3 ounces softened cream cheese
1/2 cup sugar
1/2 cup cocoa
1/4 cup milk (adult version may substitute Bailey's Irish Cream)
3 cups non-dairy whipped topping
1/4 cup Andes mints chopped
Beat cream cheese and sugar until fluffy. Add cocoa and milk and beat until smooth.
Gradually fold in whipped topping
Spread on top of chocolate crust
Sprinkle with crushed Andes mints and refrigerate for 2-3 hours.
|Andes Mint Squares|