1 c. chocolate graham cracker squares, crushed (save 1/4 cup for garnish)
2-3 Tbls. butter, melted
1 jar (7.5 oz.) marshmallow cream
1 Tbls. milk
3 c. frozen vanilla yogurt (partially thawed)
8 oz. TruWhip
1/2 t. mint extract
few drops of green food coloring
Mix chocolate grahams and melted butter until crumbly. Press into a 9-inch spring form pan.
Combine marshmallow cream, milk and vanilla yogurt.
Fold in TruWhip, extract and food coloring. Pour over crust.
Sprinkle with reserved crumbs. Cover and freeze overnight.