In a large mixing bowl, whisk together the vanilla instant pudding mix and 2 cups of cold milk until smooth and thickened, about 2 minutes.

Gently fold in the thawed Cool Whip until fully incorporated, being careful not to deflate it.

Incorporate the mint extract and food coloring into the filling, stirring until evenly distributed.

Pour the minty filling into a pre-made graham cracker crust, smoothing the top with a spatula.

Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the pie to set.

Once set, slice the pie and optionally garnish each piece with whipped cream and a cherry.