INGREDIENTS
1 1/2
sleeves of thin mints
4 tbsp
butter melted
2 cups
fat-free milk (divided)
2/3 cup
sugar
1/3 cup
unsweetened cocoa
3 tbsp
cornstarch
1/8 tsp
salt
1
large egg
2 oz
semisweet chocolate (chopped)
1 tsp
vanilla extract
1
container whipped topping