You can line a 9x13 baking dish with parchment paper to make slicing easier but it is not necessary.

In your food processor crush all the cookies into crumbs.

Place the cookies into a large bowl and add the melted butter.

Stir until well blended.

Press the cookie crumbs into the bottom of a 9x13 glass baking dish.

In large bowl using an electric mixer combine the cream cheese and powdered sugar until smooth.

Fold in 1 container of whipped topping.

Stir in green food coloring until you get your desired shade.

Gently spread the cream cheese mixture over the cookie mixture.

In medium bowl, whisk together the dry pudding mixes and milk until combined.

Add the peppermint extract.

Add in red food coloring until you get your desired shade.

Spread over the cream cheese layer.

Mix the remaining container of whipped topping with more green food coloring until its the same shade green as the bottom layer.

Spread the whipped topping on top.

Sprinkle with the sprinkles.

Refrigerate for 4 hours or freeze.

Slice and serve!