Place 24 Oreo cookies in a food processor and pulse until fine crumbs form. Set the remaining 4 cookies aside for topping later.

Melt the butter in a medium bowl, then mix in the Oreo crumbs until evenly coated. Press the mixture firmly into the bottom and up the sides of a pie plate. Chill for about 1 hour, or until set.

In a large mixing bowl, whisk together the pudding mix and milk for about 3 minutes, until thickened.

Spread half of the pudding over the chilled crust, smoothing it into an even layer.

Add half of the whipped topping and the mint extract to the remaining pudding. Mix on low speed just until combined, then spread this layer evenly over the first layer.

Tint the remaining whipped topping with 2–3 drops of green food coloring, stirring until the color is uniform. Spoon it over the pie and gently spread to the edges.

Refrigerate the pie for at least 4 hours, or until fully chilled and set.

Just before serving, crush the reserved Oreo cookies and sprinkle them over the top.

Slice, serve, and enjoy.