Place the milk in a blender. Add the Creme de mint and the pudding mix. Blend until smooth. Pour into a medium sized mixing bowl. Stir in whipped topping, then chill until firm about 10 minutes. Meanwhile, put 10-12 sandwich cookies in a plastic Baggie, remove air, close and crush with a rolling pin. When pudding is firm, spoon into serving glasses layering crushed cookies and pudding. Garnish with more whipped topping, extra cookies and fresh mint. Chill until ready to serve. Makes 6 servings.