Line an 8x8 inch baking dish or a 9x5 inch loaf pan completely with parchment paper, ensuring the excess paper hangs over the sides to create handles. Lightly spray the parchment paper with non-stick cooking spray.

In a large mixing bowl, combine the entire thawed 8-ounce container of Cool Whip, 1 teaspoon of desired extract (e.g., Peppermint for mints), and the 1/4 teaspoon of salt. Mix thoroughly on low speed until just combined.

Sift the 1 pound of confectioners' sugar. Gradually incorporate half (about 2 cups) of the sugar into the wet mixture, mixing on low speed until smooth. The mixture will begin to thicken considerably.

Add the remaining 2 cups of sugar, one cup at a time. The mixture will quickly become extremely stiff and heavy. If using an electric mixer, switch to the dough hook or finish mixing by hand with a robust spatula or spoon until a firm, moldable dough is achieved. The dough should pull away from the sides of the bowl.

If coloring the candy, add 3 to 5 drops of food coloring now. Use a spatula or your hands (lightly dusted with sugar) to knead the color evenly throughout the dough until the desired shade is reached.

Transfer the thick candy dough into the prepared pan. Use the back of a spatula or your hands to firmly press the dough evenly into the pan, ensuring the top surface is smooth and uniform.

Cover the pan tightly with plastic wrap and refrigerate for a minimum of 4 hours, or ideally, overnight. Chilling is essential for the candy to fully set and achieve its fudgy, non-sticky texture.

Use the parchment paper handles to lift the block of Cool Whip Candy out of the pan and place it onto a cutting board. Lightly dust the top of the candy and a sharp knife blade with powdered sugar.

Slice the candy into 1-inch squares for bite-sized mints. Wipe the knife clean between cuts for the sharpest edges. If the pieces feel too soft after cutting, return them to the refrigerator on a baking sheet for 15 minutes before serving.