1 c. chocolate graham crackers, coarsely chopped (approx. 12 squares)
1 T. margarine
7.5 oz. marshmallow creme
1 T. milk
8 drops green food coloring
3 c. frozen vanilla yogurt, partially thawed
8 oz. cool whip, thawed
1/2 t. peppermint extract
Reserve 1 T. crumbs. Combine remaining crumbs with margarine. Press into bottom of springform pan. Whisk together marshmallow creme and milk in bowl. Whisk in frozen yogurt until blended. Fold in cool whip, extract, and food coloring. Pour over crust. Sprinkle with reserved crumbs. Cover and freeze until firm, 8 hours or overnight.
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