Preheat your oven to 375°F (190°C). In a large bowl, mix crushed Oreos with melted butter until combined. Press this mixture firmly into the bottom of a 9x13 baking dish to form an even crust. Bake for 8-10 minutes, then allow to cool completely.

In a medium mixing bowl, beat together softened cream cheese and powdered sugar until smooth. Gently fold in one tub of whipped topping and spread evenly over the cooled Oreo crust.

In another bowl, whisk cheesecake pudding mix with cold milk until it thickens, about 2 minutes. Fold in the remaining whipped topping and add mint extract and green food coloring.

Spread the minty pudding mixture over the cream cheese layer, smooth the top, cover with plastic wrap, and refrigerate for 4-6 hours or overnight.

Before serving, remove from the refrigerator and garnish with Oreo crumbs, whipped topping, maraschino cherries, and green sprinkles. Slice into squares and serve cold.