Preheat oven to 375 degrees. Spray a 9 x 13 pan with non-stick spray.

In a food processor, pulse Oreos until finely crushed.

Drizzle in melted butter and pulse until well combined, stirring with a spoon as needed.

Spread Oreo mixture into the bottom of the pan evenly and firmly press down.

Bake for 8 minutes. Let cool.

In a large bowl, cream together softened cream cheese, powdered sugar, and 1 tub thawed Cool Whip. Beat until well combined and spread evenly over cooled Oreo crust.

In a separate large bowl, beat together milk and cheesecake instant pudding mix. Then mix in 1 tub thawed Cool Whip and 1 tsp mint extract. Add green food coloring gel until desired color is reached.

Spread the pudding mixture over the cream cheese mixture evenly.

Top with additional crushed Oreos if desired.