Grasshopper Cookie Fudge

1 jar marshmallow creme (7 oz.)
1 1/2 cups granulated sugar
2/3 cup evaporated milk
1/4 cup margarine
1/4 teaspoon salt
2 cups milk chocolate chips (12 oz.)
1 cup semi-sweet chocolate chips (12 oz)
1 teaspoon vanilla
1 cup Keebler� Fudge Shoppe� Grasshopper� Fudge chopped into small pieces, 8-10 cookies per cup

In a large saucepan, combine the marshmallow creme, sugar, evaporated milk, margarine, and salt. Bring to a boil over medium heat, stirring constantly. Boil about 4 minutes, stirring constantly.

Remove from heat and stir in both kinds of chocolate chips, until the chocolate is melted. Stir in the crushed Grasshopper� Cookies and vanilla.

Pour into an 8x8x2-inch pan lined with aluminum foil. Chill in refrigerator for 2 hours or until firm.

To serve, cut into desired shapes or sizes. Serve at room temperature.