Prepare chocolate pudding according to directions on the box, using the 2 cups of cold milk. Set aside in the fridge until ready to use.
Put Oreos in a food processor and pulse into fine crumbs.
In a medium sized bowl, combine melted butter and Oreo crumbs and mix well.
Grease the bottom of an 8×8 baking dish.
Press the Oreo crumbs into the bottom of the baking dish and place in the fridge to chill for 5 minutes.
In a separate medium sized bowl mix cream cheese, sugar and cream until light and fluffy.
Stir in 1 cup of cool whip, 1/2 tsp mint extract and 2-3 drops of green food coloring.
Spread this mixture over the crust.
Spread pudding over the cream cheese layer.
Mix remaining cool whip, 1/2 tsp mint extract and 2-3 drops food coloring together.
Spread over the pudding layer.
Top with mini chocolate chips.
Refrigerate for 30 minutes before serving.
I made this for years with mint Oreos before going gluten-free so if you want to make it gluten-free there are several brands of cookies that work. I just haven’t been able to find any that are mint and they are often a different size package than Oreos so you may need to do some math to figure out exactly how many gluten-free cookies to use based on your size of package.