Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes.
Meanwhile, in 2-quart saucepan, stir together milk and pudding mix; cook as directed on package. Continue cooking over low heat while adding chocolate chips, stirring until melted. Set aside.
In medium bowl, beat cream cheese, powdered sugar, peppermint extract and 1 to 2 drops of the green food color until smooth. Gently fold in 1 cup of the whipped topping.
Spread cream cheese mixture in shell. Top with chocolate mixture. Refrigerate at least 2 hours until set. To color remaining 1 cup whipped topping, in small bowl, stir together whipped topping and remaining 2 drops food color. Garnish pie with whipped topping. Chop mints and sprinkle over whipped topping. Cover and store in refrigerator.