Preheat your oven to 375 degrees Fahrenheit.

In a medium mixing bowl, fold together the crushed oreos and melted butter until well combined.

Spray a 9x13 inch baking dish with non-stick spray, or line with parchment.

Press the Oreo mixture into the bottom of the baking dish.

Bake for 8 minutes, and then move the pan onto a cooling rack to cool completely.

Once cooled, in a mixing bowl, beat the cream cheese and powdered sugar together, until smooth.

Mix in 8 ounces of the cool whip, and mix until well combined.

Add this mixture to the baking dish by dropping by large spoonfuls, then carefully spread into an even layer.

For the green layer, in a large mixing bowl, whisk together instant pudding mixes and milk.

Add the mint extract, and green food coloring, and mix until well combined.

Add the cool whip, and mix again, until there are no streaks. Add more green food coloring, if needed, to get the perfect shade of mint green.

Add this over the white layer by dropping by large spoonfuls, and smooth out evenly.

Chill the lasagna dessert in the refrigerator, or freeze, 6 hours, or over night.

If freezing, set out about 45 minutes before serving.

Before serving, sprinkle the lasagna with crushed Oreos, and if desired, add whipped cream and a maraschino cherry for the perfect shamrock shake look.