Begin by preheating your oven to 375°F (190°C). Gather your ingredients and equipment like a 9x13 baking dish.

In a mixing bowl, combine crushed Oreos with melted unsalted butter until resembling wet sand, then press firmly into the bottom of the baking dish.

Place the crust in the preheated oven and bake for 8-10 minutes until set, then allow it to cool on a wire rack.

In a large mixing bowl, beat together softened cream cheese, powdered sugar, and whipped topping until smooth, then spread over cooled crust.

Whisk together cheesecake instant pudding mix and cold milk until well combined, allow to thicken, then fold in whipped topping and mint extract.

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

Garnish with Oreo crumbs, whipped topping, maraschino cherries, and green sprinkles before serving. Cut into squares and enjoy!