Preparation:

1: Make the Cookie Crust

1. In a medium bowl, combine the crushed chocolate sandwich cookies and melted butter.
2. Mix until the crumbs are evenly coated with butter.
3. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form the crust.
4. Refrigerate the crust for 15–20 minutes to set.

2: Prepare the Mint Cream Layer

1. In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth.
2. Add the peppermint extract and green food coloring, mixing until fully combined.
3. Gently fold in the whipped topping to create a light and fluffy mint cream layer.
4. Spread the mint cream evenly over the chilled crust and return to the refrigerator while preparing the next layer.

3: Prepare the Pudding Layer

1. In another bowl, whisk together the instant pudding mix, cold milk, peppermint extract, and green food coloring until smooth and thickened (about 2 minutes).
2. Spread the pudding mixture evenly over the mint cream layer.

4: Add the Whipped Topping

1. Spread the remaining whipped topping over the pudding layer for a smooth and fluffy finish.

5: Garnish and Chill

1. Sprinkle crushed mint candies, chocolate chips, or festive sprinkles on top.
2. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the layers to set.