Preheat your oven to 350°F (175°C) if toasting homemade graham crackers. In a food processor, pulse graham crackers and brown sugar until finely crushed. Gradually add melted butter, blend until crumbly. Press into a greased pie dish, and freeze for 15-20 minutes.

In a large bowl, whisk together cold milk, green food coloring, and mint extract. Add instant vanilla pudding mix and whisk for 2-3 minutes until thickened. Let sit for 5 minutes.

Gently fold in whipped topping until no streaks are visible. This creates a fluffy filling.

Spoon the green filling into the chilled crust, smooth the top. Cover with plastic wrap and freeze for at least 6 hours, or overnight.

Let pie sit at room temperature for about 5-10 minutes before slicing. Use a hot knife for clean cuts and garnish if desired.