Adapted from jellorecipes.net
Pour the milk into a bowl and add the mint extract, cr de cacao, and pistachio pudding mix. Beat for a couple of minutes with a wire whisk, and then stir in all 1 cups of the Cool Whip. Spoon this mixture into the Oreo crust and chill in the refrigerator for 2 hours or until the pie is firm. Cut the pie into 8 pieces to serve and decorate each slice with Cool Whip, a chocolate candy and a sprig of mint.