Chocolate crumb crust
1 (3 oz.) pkg. cream cheese, softened
1/2 c. sugar
1/2 c. cocoa
1/4 c. milk
5 c. frozen non-dairy whipped topping, thawed (about 12 oz.), divided
1/4 to 1/2 tsp. mint extract
Green food color
Mint leaves or shamrocks (optional)

Prepare chocolate crumb crust. In small mixer bowl beat cream cheese until fluffy. Gradually add sugar, beating until well blended. Add cocoa alternately with milk, beating until smooth. Gradually fold in 3 cups whipped topping; spoon mixture over crumb crust.

In small bowl stir remaining 2 cups whipped topping, mint extract and food color; spread over chocolate layer. Cover; chill about 6 hours or until set. Cut into squares. Garnish with mint leaves or shamrocks, if desired.

CHOCOLATE CRUMB CRUST:

1 c. graham cracker crumbs
1/4 c. cocoa
1/4 c. sugar
5 tbsp. butter, melted

In small bowl stir all ingredients until well blended. Press crumb mixture onto bottom of 9 inch square pan.