Chocolate Mint Dessert

• 1 package fudge brownie mix (9 x 13 pan size)
• 2 egg whites
• 1/4 cup unsweetened applesauce
• 2 teaspoons vanilla extract
• 1/2 cup baking cocoa
• 1-1/2 cups fat-free milk
• 2 packages large marshmallows (16 oz. each)
• 1/2 teaspoon mint extract
• 1 (16 oz) frozen reduced-fat whipped topping, thawed
• 2/3 cup chocolate sandwich cookies, cream filled, crushed into crumbs

Mix together brownie mix, egg whites, applesauce, and vanilla. Spread into a greased 9 x 13 inch baking pan.

Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool.

In a heavy sauce pan, combine cocoa and milk. Heat on low and stir often until cocoa is mixed well into the milk. Stir in marshmallows until melted. Remove from heat.  Stir in mint extract.

Cool completely.

Fold in whipped topping and spread over brownies. Sprinkle cookie crumbs over the topping. Cover and freeze for at least 8 hours.

Prior to serving, remove from the freezer, and let it sit about 10 minutes before cutting.