1-1/2 c. all-purpose unbleached white flour
1-1/2 sticks (3/4 c.) butter
8 oz. low fat cream cheese, softened
1 c. TruWhip topping (a healthier alternative to Cool Whip)
1 c. powdered sugar
1/2 t. mint extract
2 small pkgs. instant chocolate pudding
3 c. cold milk
1/2 t. mint extract
8 oz. container of Cool Whip
few drops of green food coloring
CRUST: Mix flour and butter and press into a 9x13" ungreased pan. Bake at 350 degrees for 15-20 minutes; cool.
FILLING 1: Mix cream cheese, TruWhip, powdered sugar and mint extract with mixer; spread on cooled crust.
FILLING 2: Mix pudding and cold milk in a blender. Pour over Filling 1 and refrigerate until firm.
TOPPING: Mix by hand, the cool whip, extract and food coloring. Spread over pudding layer. Refrigerate to set before serving.