In one bowl, beat cream cheese on medium-high speed with an electric mixer until smooth and creamy. Add powdered sugar and vanilla extract; mix well.
In two separate bowls, whisk together each pudding mix and 1 1/2 cups milk. Transfer to the fridge to set and thicken.
While the pudding is thickening, beat heavy cream on high speed (with the whisk attachment if you're using a stand mixer) until stiff peaks form. Remove about 1/2 cup and place in the fridge. (This will be using to decorate the top of the pie later!)
Remove pudding from fridge and whisk well. Fold half of cream cheese mixture into each pudding. Fold half of whipped cream into each pudding.
Divide the white chocolate pudding in half. Whisk in mint extract and a small dab of green food coloring to one half.
Spread half of chocolate filling over the cooled crust. Top with alternating dollops of white chocolate filling and mint filling. Cover with Oreo crumbs. Dollop with remaining chocolate filling and spread smooth. Decorate the top of the pie with the reserved whipped cream and chocolate sauce if desired.
Cover with plastic wrap and freeze 4-6 hours, or overnight. Let thaw slightly before serving!