In a large mixing bowl, combine white chocolate pudding mix with 2 cups of cold 2% milk and 2-3 drops of neon green gel food coloring. Beat the mixture on medium speed for about 2 minutes until soft peaks form.

Pour the whipped pudding mixture into the Oreo pie crust, smoothing the top evenly with a spatula.

Cover the pie with plastic wrap or a lid and refrigerate for at least 3 hours to set.

Spread about half of the Cool-Whip container over the top of the set pudding layer with a spatula.

Generously sprinkle green sanding sugar over the Cool-Whip layer and add mini red heart sprinkles for decoration.

Crown the pie with a large red heart sprinkle in the center before serving.

Slice the pie into wedges and serve it chilled.