Place cookies in a Ziploc bag. Use a rolling pin to crush into coarse crumbs. Set aside.

Beat whipped topping in a mixer on high speed until stiff peaks form. Transfer to a bowl and set aside.

Combine cream cheese and confectioners’ sugar in the mixer and beat until smooth. Add mint extract and food coloring. Mix until combined, scraping sides with a spatula if needed. With a sharp knife, chop half a box of mint thins and add to mixer. Add chocolate chips and mix until incorporated.

In a small dessert cup, layer cookie crumbs and mint cream, then another layer of cookies and cream. Finish with a light layer of cookie crumbs and garnish with reserved mint thins and fresh mint.