50    Or
60    "Starlight Mints"
2 c  Liquid; non-fat dry milk
1 ct (large) Cool Whip
Chocolate syrup; optional

Combine mints and milk in a large plastic container; let stand overnight in
refrigerator. Next day, add Cool Whip; mix well. Leave in the same
container and place in the freezer. Stir well, particularly from bottom, 4
or 5 times during the first 2 hours of freezing, so that it will completely
mix. (The peppermint has a tendency to stay on the bottom unless stirred
frequently.) Serve as is or topped with chocolate syrup. Makes about 1-1/2
quarts.