In a medium mixing bowl, prepare the pudding according to directions on the box.
Place in the refrigerator until ready to use.
Place Oreos in the food processor and process until you have medium-fine crumbs.
Transfer the crumbs into a medium bowl and mix with the melted butter.
Press the crumb mixture evenly into the bottom of 8x8 baking dish (saving approximately 1/4 cup of the mixture for sprinkling on top once it is assembled of desired).
Place in refrigerator to set.
While bottom sets, make cream cheese layer by beating together the cream cheese and confectioner's sugar until creamy.
Add creme de menthe and mix until blended together well. If using mint extract - you can add several drops of food coloring until you reach the desired shade of green - keeping in mind that the color will intensify over time. You can also add in a splash of milk to thin the mixture if it is too thick to spread without the creme de menthe.
Chill in the refrigerator.
Make the whipped cream by whipping together the heavy cream and confectioner's sugar until medium peaks form. Set aside.
Remove all of the ingredients from the refrigerator and begin assembling the dessert.
Evenly spread the cream cheese layer onto the Oreo crust, then gently spread pudding layer on top of the cream cheese, and then top with whippied cream layer. Refrigerate for at least two hours.
Sprinkle with remaining Oreo crumbs on top (if Desired) when ready to serve.