Instructions

• Start crushing the mint Oreo cookies until they’re fine crumbs — a food processor works best here, but a zip-top bag and rolling pin can do in a pinch.
• Mix the crumbs with melted butter until everything’s soaked and combined. Press that firmly into the bottom of a 9x13 dish to get a solid crust layer that holds up.
• Beat the cream cheese with powdered sugar until smooth and creamy. Fold in half the whipped topping, peppermint extract, and the green gel color until it's all a pretty pale green color.
• Spread that cream cheese layer over your packed Oreo crust evenly so it covers all sides nice.
• Whisk your chocolate pudding mix with the cold milk for about 2 minutes till it thickens up — don’t buy cook and serve, it won’t work for this. Then fold in the remaining whipped topping gently to keep it smooth.
• Spread the chocolate layer over the green layer gently. Then pop the whole dish in the fridge for at least 4 hours so it firms up nicely before serving.