Angel Mint Roll

[Cookie]

The roll can be frozen in the towel in a plastic bag, then thawed and filled the day before serving.

1 angel food cake mix
1/4 cup icing (confectioners) sugar

Filling:
1/2 cup milk
36 large marshmallows
2 cups whipping cream (or 2 envelopes topping)
1/3 cup creme de menthe, green
1/4 cup chocolate crumbs

Coating:
2 cups whipping cream (or 2 envelopes topping)
2 tbsp. granulated sugar
1 tsp. vanilla
Cuts into 12 slices
Prepare cake mix according to package directions.
Line greased 10 x 15" jelly roll pan with waxed paper.
Spread cake batter in pan.
Bake in 375F oven for about 20 minutes until an inserted wooden pick comes out clean.
Cool.
Turn out onto tea towel that has been well sprinkled with icing sugar.
Carefully peel off waxed paper.
Roll up with towel, starting from short side.

Filling:
Heat, stirring often, milk and marshmallows in large saucepan until marshmalllows melt.
Cool thoroughly.
Beat whipping cream in large bowl until stiff.
Add creme de menthe.
Fold into cooled marshmallow mixture.
Chill until fairly thick.
Unroll angel cake.
Spread with filling.
Sprinkle with chocolate crumbs.
Roll up without towel.

Coating:
Beat whipping cream, sugar and vanilla until stiff.
Spread over roll covering sides, top and ends.