Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: grease 13x9 inch baking pan. line bottom of pan with 3 cracker halves and 6 whole crackers and set aside. whisk milk and pudding mixes 2 minutes in large bowl until thickened. whisk in extract and food coloring. fold in cool whip. spread 1/2 of mixture over graham crackers in pan. repeat with same amount of crackers as before. spread remaining pudding over crackers. repeat with cracker layer to finish. cover and refrigerate 2 hours. prepare frosting by melting butter in small saucepan. stir in cocoa and both milks until blended. remove from heat and stir in powdered sugar and vanilla. spread frosting on top of top layer of graham crackers. refrigerate until ready to serve.

Target recipe: preheat oven to 350-f degrees and set aside a 9-inch by 13-inch cake pan. in a large mixing bowl, cream together the shortening, sugar, cocoa, and egg until smooth. sift in the flour and mix until well blended. press the mixture firmly into the bottom of the cake pan. bake for about 10 minutes, or until dry. to prepare the topping, combine the coconut, almonds, and mint chips in a bowl, then sprinkle over the baked chocolate base. in a separate mixing bowl, combine the sweetened condensed milk and peppermint extract. pour the mixture evenly over the top of the nuts and coconut. bake for 20 to 25 minutes, or until golden. cool, then cut into bars.