Grease a 9-inch pie dish with non-stick spray. In a food processor, crush graham crackers and brown sugar until fine. Gradually pour in the melted butter, pulsing until sticky. Press mixture into the pie dish and freeze for 15-20 minutes to set.

In a large mixing bowl, combine 2.5 cups of cold milk with 1/4 teaspoon of green food coloring and 2 teaspoons of mint extract. Whisk until well-blended. Add 5.1 ounces of vanilla pudding mix and whisk until thickened, about 2-3 minutes.

Gently fold in 8 ounces of thawed whipped topping into the thickened pudding mixture using a spatula until smooth and creamy.

Remove the crust from the freezer and spoon the filling into the pie crust. Smooth the top and cover with plastic wrap. Freeze for at least 6 hours to set.

Once set, remove from the freezer. Optionally, top with extra whipped cream and maraschino cherries. Slice and serve for a refreshing dessert.