Graham cracker crust (purchased or homemade in a 9-inch/23-cm pie plate)
1 (10 ounce/285 g) package fudge mint cookies, crushed
    (about 40 cookies or 2 cups/500 mL, crushed
6 tablespoons/90 mL hot water
6 ounces/170 g reduced-fat (Neufchatel) cream cheese
1/2 cup/80 mL granulated sugar
1 tablespoon/15 mL milk
1/2 teaspoon/2.5 mL Watkins Peppermint Extract
1 (8 ounce/227 g container non-dairy whipped topping
1/2 teaspoon/2.5 mL Watkins White Vanilla Extract
6 to 10 drops green food coloring

Mix crushed cookies and hot water; spoon into graham cracker crust and gently spread to cover bottom. Beat cream cheese until smooth; gradually beat in sugar, milk and peppermint extract.

Mix white vanilla extract into whipped topping and fold into cream cheese mixture until smooth. Stir in food coloring and spoon into crust, spreading evenly. Refrigerate overnight.

Garnish with fresh mint leaves, if desired, before serving.

Makes 10 servings.

Nutritional Information Per Serving: Calories 390, Protein 4 g; Carbohydrates 47 g; Sodium 210 mg; Fat 19 g; Saturated Fat 11 g; cholesterol 10 mg; Dietary Fiber 1 g