1-First Step: Prepare an 8 x 8-inch baking pan by lining it with parchment paper. This helps you lift the bars out cleanly once they are fully chilled.

2-Second Step: Crust time. Pulse 24 mint-flavored cream-filled chocolate cookies in a food processor until they become fine crumbs. Melt 5 tablespoons unsalted butter, then combine with the crumbs until it looks like wet sand.

3-Third Step: Press the crust mixture firmly into the lined pan. Use the back of a measuring cup for an even layer, then freeze for at least 30 minutes or longer if your kitchen is warm.

4-Fourth Step: Peppermint cream cheese layer. Beat 8 ounces room-temperature cream cheese until soft. Add ½ cup confectioners’ sugar, ¼ teaspoon peppermint extract, and green food coloring (about 7 to 10 drops or to your desired hue). Mix until smooth.

5-Fifth Step: Fold in 1 cup whipped topping or stabilized whipped cream. Mix gently so you keep it airy and creamy, then spread it over the crust.

6-Sixth Step: Mint candy layer. Chop 20 mint chocolate candies and spread them over the crust before adding the cream cheese layer (so they sit right where you want them). Adjust candy amount if you love extra mint sparkle.

7-Seventh Step: Pudding layer. Whisk the 3.9 ounces instant chocolate fudge pudding mix with 1 ½ cups milk. Refrigerate until it sets, then spread evenly over the peppermint cream cheese layer.

8-Eighth Step: Dollop the remaining whipped topping on top and spread gently. This final layer gives the bars a soft, finished look.

9-Final Step: Refrigerate for at least 2 hours. For easier slicing, freeze for 30 minutes before cutting. Garnish with remaining chopped mint chocolate candies, crushed mint-flavored cookies, and optional chocolate bar shavings right before serving.