Grease a 9-inch pie dish. Crush graham crackers and brown sugar in a food processor until finely ground. Add melted butter and pulse until combined. Firmly press into pie dish and freeze for 15-20 minutes.

In a mixing bowl, whisk together 2.5 cups of cold milk, 1/4 teaspoon of green food coloring, and 2 teaspoons of mint extract until blended. Add vanilla pudding mix and whisk for 2-3 minutes until thickened.

Fold in the thawed whipped topping gently with a spatula until well combined and airy.

Retrieve the chilled crust, fill with the creamy mixture, smoothing the top. Cover with plastic wrap and refrigerate for at least 6 hours to set.

Once ready to serve, remove from freezer, optionally top with whipped cream and maraschino cherries. Slice and serve. Enjoy!