1. Preheat the oven to 375 degrees.
2. In a large mixing bowl, mix together crushed Oreos and butter. Mix well using a fork until the mixture is like wet sand.
3. Pour Oreo mixture into the bottom of a 9×13 baking dish. Firmly press the crust into all corners and sides of the dish using the palm of your hand. Do this until the crust is flat, even and flush against the dish.
4. Bake the crust for 8-10 minutes. When done, set aside and allow to cool to room temperature.
5. When the crust is at room temperature, begin to prepare your layers. In a large mixing bowl, cream together the block of cream cheese, powdered sugar, and 1 tub of frozen whipped topping using an electric hand or stand mixer. Mix until smooth and fully blended.
6. Using a rubber spatula, add the cream cheese layer on top of the crust. Smooth and level as flat as possible.
7. In a separate mixing bowl, blend the pudding packages with the milk on low-medium speed until fully combined.
8. Add in the remaining tub of whipped topping and blend again until smooth.
9. Add the mint extract and about 2-3 inches of the gel food coloring. Blend until smooth and the shade of green desired.
10. Add the green pudding layer to the cake and smooth flat on top.
11. Place cake inside of the refrigerator for 4-6 hours or overnight.
12. When done, garnish with Oreo crumbs. Cut carefully with a knife and garnish individual pieces with whipped topping, cherries and green sprinkles.