| 1 | Prepare chocolate crumb crust: in small bowl, stir together all ingredients until well blended. |
| 2 | Press crumb mixture onto bottom of 9-inch square pan. |
| 3 | For chocolate layer: in small bowl, beat cream cheese until fluffy. |
| 4 | Gradually add sugar, beating until well blended. |
| 5 | Add cocoa alternately with milk, beating until smooth. |
| 6 | Gradually fold in 3 cups whipped topping; spoon mixture over crumb crumb. |
| 7 | For topping: in small bowl, stir together remaining 2 cups whipped topping, mint extract and food color; spread over chocolate layer. |
| 8 | Cover; refrigerate about 6 hours or until set. |
| 9 | Cut into squares. |
| 10 | Garnish with mint leaves, if desired. |
| 11 | Cover; refrigerate leftover dessert. |
| 12 | 6 to 9 servings. |
| 13 | Hershey"s is a registered trademark of hershey foods corporation. |
| 14 | Recipe may be reprinted courtesy of the hershey kitchens. |
| 15 | Meal-master format courtesy of karen mintzia |
