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In a blender or food processor, finely crush 20 of the Oreo cookies.
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In a medium bowl, mix together the melted butter and finely crushed cookies until well moistened.
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Press into an ungreased 8 X 8-inch baking dish or line the pan with parchment for easy removal and cutting of the bars.
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Place into freezer while mixing other layers, for at least a half hour.
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Using a grater, grate the white chocolate into a bowl.
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Mix the package of pudding mix with the 1 1/2 cups of milk in a small bowl and place into refrigerator to set.
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In a mixing bowl, beat cream cheese, peppermint extract and confectioners’ sugar.
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Fold in 1 cup of the Cool Whip and mix until well blended.
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Add red food coloring one drop at a time until the desired hue is reached.
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Place dollops of the cream cheese mixture on top of the Oreo crust and gently spread.
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Evenly distribute half of the grated white chocolate and 1 cup of the baking chips over the cream cheese layer.
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Place dollops of pudding over the top and with an offset spatula, gently spread to completely cover.
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Spread remaining Cool Whip over the pudding.
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Refrigerate for at least two hours or freeze for one.
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Optional, in a plastic bag, break up 8 of the remaining Oreos.
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Sprinkle the remaining chocolate, peppermint baking chips and cookies, if desired over the top just before serving.
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I updated the recipe on 12/7/16 with the White Chocolate pudding to replace the Cheesecake pudding. We enjoyed the flavor of the White Chocolate the best. I also added the red food coloring to give it more of a festive look.
