Step 1

Using either a whisk or an electric hand mixer, combine the vanilla pudding mix, heavy cream, and mint extract until smooth. Allow the mixture to sit for a few minutes until very thick.

Step 2

Fold the pudding mixture together with 1 1/2 cups whipped topping until creamy with no lumps.

Step 3

Stir in the food coloring.

Step 4

Fold in the mini chocolate chips.

Step 5

Pour the pie filling into the oreo pie crust.

Step 6

Refrigerate for 3 hours before serving.

Step 7

Top the pie with the remaining whipped topping and ande's mint bits if desired.