1. Crush the Oreo cookies using a rolling pin in a Ziploc bag or food processor, to coarse crumbs. Divide evenly among serving dishes or press into pie plate.

2. In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and beat until combined.

3. Sprinkle pudding mix over mixture and gradually add cold milk while mixing on low until it thickens. Add mint extract and green food coloring, mix until uniform.

4. Gently fold in Cool Whip with spatula until no streaks remain and mixture is fluffy green.

5. Spoon mixture over crust, cover with plastic wrap, and chill in refrigerator for at least 4 hours until firm.

6. Serve chilled, garnished optionally with extra Cool Whip or sprinkles.