First Step: Prepare the Crust
Line an 8×8-inch baking dish with parchment paper, leaving overhang for easy removal. In a food processor, pulse the mint-flavored sandwich cookies until finely ground. Mix the cookie crumbs thoroughly with the melted unsalted butter, ensuring an even, moist texture. Press the mixture firmly into the bottom of the prepared pan to form the crust. Freeze for at least 30 minutes to set.

Second Step: Make the Peppermint Cheesecake Layer
Beat the softened cream cheese in a mixing bowl until soft and smooth. Add the confectioners’ sugar, peppermint extract, and green food coloring if desired, mixing until fully combined. Gently fold in 1 cup of whipped topping to lighten the mixture, taking care not to overmix. Set aside.

Third Step: Prepare the Chocolate Pudding Layer
In a separate bowl, whisk together the instant chocolate fudge pudding mix and 1 ½ cups of milk. Stir until the pudding thickens, then refrigerate for about 5 minutes until fully set. Once firm, gently fold in 8 ounces of whipped topping to add creaminess.

Fourth Step: Assemble the Layers
Remove the crust from the freezer. Chop 20 mint-flavored hard candies and sprinkle evenly over the crust to add peppermint crunch. Spread the peppermint cheesecake mixture evenly over the candies. Dollop and gently smooth the chocolate pudding layer atop the cheesecake layer. Finally, spread the remaining whipped topping evenly over the pudding.

Final Step: Chill and Garnish
Refrigerate the assembled dessert for at least 2 hours to firmly set the layers. About 30 minutes before serving, place the bars in the freezer for cleaner slicing. Prepare garnish by chopping the remaining hard candies and shaving a chocolate bar using a vegetable peeler to create curls. Use the parchment edges to lift the bars from the pan, garnish with chopped candies and chocolate curls, then slice carefully with a hot-dipped knife for neat pieces. Serve chilled or at room temperature.