1 can Pillsbury refrigerated crescent rolls (8 oz) 2 pkgs Philadelphia fat-free cream cheese -- (8 oz) 1/4 cup sugar twin or sprinkle sweet 1 1/4 teaspoons mint extract 8 drops green food coloring -- (8 to 10) 2 pkgs Jell-o sugar-free instant choc (4 oz)pudding 1 1/3 cups Carnation nonfat dry milk powder 2 1/4 cups water 1 1/2 cups Cool Whip lite 1 tablespoon chocolate syrup
Preheat oven to 425 degrees. Pat rolls into ungreased 10 by 15 inch rimmed cookie sheet. Gently press dough to cover bottom of pan, being sure to seal perforation. Bake 5 to 7 minutes or until golden brown. Place cookie sheet on a wire rack and allow to cool. In a medium bowl, stir in cream cheese with a spoon until soft. Stir in sugar, 3/4 teaspoon mint extract, and 4 to 5 drops of the green food coloring. Mix well using a wire whisk. Spread cream cheese mixture evenly over cooled crust. In a medium bowl, combine dry pudding mix and dry milk powder. Add water. Mix well using wire whick. Spread pudding mixture over the cream cheese mixture. Refrigerate at least 30 minutes. In a medium bowl, combine Cool Whip, remaining 1/2 teaspoon mint extract, and remaining 4 to 5 drops of green food coloring. Spread evenly over chocolate layer. Drizzle chocolate syrup over top. Refrigerate at least 1 hour. Cut into twelve servings. Refrigerate leftovers.
HINT: Do not use inexpensive rolls. They don't cover properly,
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