Chocolate Mint Milano Icebox Cake

By srumbel

Anyway, hot temps call for easy, no bake desserts so I’m sharing this Chocolate Mint Milano Icebox Cake. It is refreshing and downright pretty. I still think my Lemonade Icebox Cake is the prettiest one so far with this mint version a close second.
from onsuttonplace.com

Ingredients

• 16 oz. container Cool Whip - regular or lite
• 1 teaspoon peppermint extract
• green food coloring
• 1 box chocolate graham crackers
• 1 package Pepperidge Farm Mint Milano Cookies
• Fresh mint for garnish (optional)

Preparation

Step 1

Empty the container of Cool Whip into a large bowl.
Add peppermint extract and stir well.
Add drops of food coloring until mixture is your desired color of green.
In an 8 x 8 or 9 x 9 pan, spoon a bit of the Cool Whip mixture to make a thin layer.
Top with a layer of chocolate graham crackers.
Repeat layers until all your Cool Whip is gone. Make sure to end with the Cool Whip on top.
In a large ziploc bag, place 10 Mint Milano cookies. Crush with a rolling pin.
Sprinkle on top of cake.
Cover and refrigerate at least 6 hours. Overnight is best.
Cut and serve with a fresh mint garnish.