In a large mixing bowl, beat the heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form.

Add the peppermint extract and green gel food coloring, then mix again until the color and flavor are evenly blended. Set aside.

In another bowl, whisk together the vanilla pudding mixes and whole milk until the mixture thickens and is smooth.

Gently fold the prepared whipped cream into the pudding mixture until fully incorporated and light in texture.

Spoon the filling into the Oreo crust and spread it evenly across the top.

Cover the pie and place it in the freezer for 4 hours to firm up completely.

Before serving, let the pie stand at room temperature for about 10 minutes. Garnish with whipped cream, sprinkles, or chocolate coins if desired, then slice and serve.