I found this recipe at Hersheys.com and made it for a family Memorial Day BBQ (along with Chocolate Orange Bundt Cake). It was cloudy and rainy, like most of the spring and summer days have been this year in Utah, but I pretended we needed a cool dessert. This one is very simple to throw together, although not so simple to cut into pretty pieces when it hasn't had time to be refrigerated long before you have to snap a photo and run with the food to the party.
Luck of the Irish Dessert Squares
CHOCOLATE CRUMB CRUST (recipe follows)
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 - 1/2 t. peppermint extract
Green food color
Mint leaves (optional)
Prepare CHOCOLATE CRUMB CRUST.
Beat cream cheese in medium bowl 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.
Stir together remaining 2 cups whipped topping, peppermint extract and food color in small bowl; spread over chocolate layer. Cover; refrigerate about 6 hours or until set. Cut into squares. Garnish with mint leaves, if desired. Cover; refrigerate leftover dessert. 6 to 9 servings.
CHOCOLATE CRUMB CRUST: Combine 1 cup graham cracker crumbs, 1/4 cup sugar, 1/4 cup HERSHEY'S Cocoa and 5 tablespoons melted butter or margarine in small bowl; stir until well blended. Press mixture onto bottom of 9-inch square pan.