Line the 8x8 inch baking dish completely with parchment paper, ensuring excess paper hangs over the sides to serve as handles. Lightly spray the parchment paper with non-stick cooking spray.

Sift the entire 1 pound of confectioners' sugar into a separate bowl to prevent lumps and set aside. In a large mixing bowl, combine the entire thawed Cool Whip, the 1 teaspoon of desired extract (Peppermint, Vanilla, or Almond), and the 1/4 teaspoon of salt. Mix until just combined.

Slowly begin incorporating the confectioners' sugar. Add the first 2 cups of sugar, mixing thoroughly on low speed until the mixture begins to thicken considerably. Scrape down the sides of the bowl frequently.

Add the remaining 2 cups of sugar, one cup at a time. The mixture will become extremely stiff and heavy, transitioning into a thick, moldable dough. If using a mixer, you may need to switch to a dough hook or finish mixing by hand with a sturdy spatula.

The final mixture should be very firm and pull away from the sides of the bowl, resembling stiff playdough. If the dough remains too sticky, add an extra tablespoon or two of powdered sugar until the dough is manageable.

(Optional Coloring): If coloring, add the 3 to 5 drops of food coloring to the dough and knead until the color is evenly distributed.

Transfer the candy dough into the prepared pan. Use the back of a spatula or your hands (lightly dusted with sugar) to firmly press the dough evenly into the dish, creating a smooth, flat surface. Cover tightly with plastic wrap.

Chill the candy block in the refrigerator for a minimum of 4 hours, or ideally, overnight, until it is fully set and firm.

Lift the candy block out of the pan using the parchment paper handles and place it on a clean cutting board. Dust the top surface and the blade of a sharp knife with powdered sugar. Slice the block into bite-sized 1-inch squares or desired shapes. Wipe the knife clean between cuts for the sharpest edges.