Place the thin mints into a food processor and pulse them on high until they are very fine crumbs.

Add the cream cheese into the food processor and pulse until just combined.

Scoop about a tablespoon worth of this dough and roll them into a ball.

Line a sheet pan with parchment paper and place the balls onto the sheet pan then place it in the freezer for 15 minutes.

While your balls are in the freezer melt your chocolate and candy melting aid in a double boiler.

Dip the end of the cake pop stick into the chocolate and stick it into the cookie ball. Place the cake pops back into the freezer for 5 minutes.

Place the chocolate into the microwave for about 20 seconds to reheat the chocolate. Pour the chocolate into a cup to make dipping easier.

Dip the cookie pop into the chocolate making sure you go straight down until the whole cake pop is covered and then tap the stick on the side of the glass to help remover and extra chocolate. Place the sticks into a piece of styrofoam.

While they dry melt the green chocolate and place it into a piping bag, cut a small tip off the bottom. Drizzle the chocolate over the top of each cookie pop.