In a medium bowl, whisk the instant chocolate pudding mix and cold milk together for 2 minutes until the mixture begins to thicken.

Distribute two-thirds of the crushed chocolate sandwich cookies evenly across the bottom of 6 individual serving cups.

Spoon the prepared chocolate pudding over the cookie layer in each cup, smoothing the tops with a spoon.

In a separate bowl, gently fold the green food coloring into the whipped topping until a uniform green hue is achieved.

Transfer the green whipped topping to a piping bag or use a spoon to layer it over the pudding in each cup.

Garnish each cup with the remaining crushed cookies, green sprinkles, and one chocolate gold coin.

Refrigerate for at least 30 minutes to allow the layers to set before serving.