1 - 8 oz cream cheese, softened
1 can (14 oz.) sweetened condensed milk
few drops green food coloring (optional)
1 - 8 oz Cool Whip
2/3 c. miniature chocolate pieces
1 pkg. ready to use (no bake) 8 inch graham cracker crust
1 tsp. mint extract

Beat cream cheese in medium bowl till light and fluffy. Gradually add condensed milk, mint extract and food coloring. Beat mixture till smooth. Gently fold in Cool Whip with rubber spatula. Fold in chocolate pieces. Spoon into pie crust. Place in freezer till hardened, at least 8 hours or overnight. Remove from freezer 5 minutes before serving. Garnish with chocolate pieces and mint leaves, if you wish.

Serves 6.

Note: I had lots extra, more than would fit in the pie crust so a 9 inch pie crust might work. I put the extra in bowls just in the fridge and we ate them for dessert.