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MIX cookie crumbs and butter; press firmly onto bottom of 12-inch pizza pan.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Stir in mint extract. Gently stir in half of the whipped topping.
SPREAD pudding mixture evenly onto cookie crust. Cover with remaining whipped topping; drizzle with fudge topping.
FREEZE 3 hours or until firm. Cut into 12 slices. Store leftover dessert in freezer.