23.7-oz packageschocolate pudding mixsuch as Godiva or similar
8 ounceswhipped toppingdivided
4fudge-covered mint Oreosfor garnish
shaved chocolatefor garnish
Add the Oreos to the bowl of a food processor. Pulse until the cookies turn to crumbs. With the food processor on, slowly pour in the melted butter until well combined.
Pour the crumbs into a 9-inch pie dish. Using the bottom of a measuring cup or glass, press the crumbs evenly in the dish and up the sides. Chill for 30 minutes before filling.
In the bowl of a stand mixer fitted with a whisk attachment, combine the half-and-half, milk, pudding mix, and mint extract. Whisk for 3-4 minutes until the mixture is smooth and thick.
Fold ⅓ of the whipped topping into the pudding mixture. Pour the filling into the crust and spread into an even layer. Refrigerate for 4 hours or overnight.
Spread the remaining whipped topping in an even layer on the pie. Cut the fudge-covered Oreos in half and arrange in a circle in the center of the pie. Each cookie half designates a slice of pie. Garnish with shaved chocolate.