1 box sugar free devil’s food cake mix
1 8 oz container whipped topping, thawed
1 3.5 oz pkg sugar free peppermints, crushed (approximately 1/2 cup when crushed)
Beat eggs into cake mix. Add whipped topping and mix just enough to blend. Reserving some of the larger pieces of the peppermint for a garnish, mix in peppermint crumbs. Drop by tspfuls on parchment paper (or lightly sprayed with cooking oil spray) leaving about 1 inch apart. Bake in a preheated 350 deg oven about 10 minutes or until lightly browned. Remove from oven and allow to cool a couple of minutes before moving to a rack to cool completely. Store in a tightly covered container.