Use either a food processor or a ziplock and a rolling pin and crush 32 cookies for the crust. Reserve 10 cookies to break into smaller pieces for the topping.

Add the crushed cookies and the melted butter to a medium-sized mixing bowl. Stir to completely coat the cookie crumbs.

Use a pastry brush, or your fingers, to coat the entire surface of a 9x9 baking dish with the 2 tablespoons of softened butter.

Press the buttered cookie crumbs into the bottom of the prepared baking dish. Place the baking dish in the refrigerator while preparing the no-bake cheesecake layer.

Add the softened cream cheese to a large mixing bowl. Use a handheld mixer on medium-high speed and beat the cream cheese for 1 minute until smooth.

Add the powdered sugar to the cream cheese and beat for another 1-1½ minutes until combined.

Add 1 cup of the thawed whipped topping and the mint extract. Beat for another 1 minute until combined.

Add the 2-3 drops of green food coloring gel and mix just until no streaks of green remain and the color is a uniform mint green.

Remove the baking dish from the refrigerator. Evenly spread the cream cheese mixture over the cookie crumb layer. Return the baking dish to the fridge while you prepare the pudding layer.

Add the cold milk, 1 cup of the thawed whipped topping, and the pudding mix to a medium-sized mixing bowl. Use a handheld mixer at medium speed to combine the pudding mixture. Beat for 1½-2 minutes, or until the mixture begins to thicken.

Remove the baking dish from the refrigerator and spread the pudding over the cream cheese layer. Return the baking dish to the fridge and allow the mint Oreo dessert to fully set up for 2 hours.

Just before serving, evenly spread the remaining thawed whipped topping over the pudding layer. Sprinkle the reserved broken cookies over the whipped topping layer. Slice into 9 slices and serve.