Chocolate Mint Milano Icebox Cake

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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

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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.

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