In a medium bowl, whisk together the instant chocolate pudding mix and 2 cups of cold milk for 2 minutes until smooth and beginning to thicken. Chill in the refrigerator.

In a separate bowl, whisk together the instant vanilla pudding mix and the remaining 2 cups of cold milk for 2 minutes.

Add the peppermint extract and green food coloring to the vanilla pudding mixture. Whisk well until the color is uniform.

Spoon or pipe the green mint pudding into the bottom of 4-6 clear glasses, filling them about one-third full.

Carefully spoon or pipe the chilled chocolate pudding over the green layer, filling to the two-thirds mark. Chill cups while making the topping.

In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Top each pudding cup with a generous swirl of whipped cream and sprinkle with chopped milk chocolate. Serve immediately or keep chilled.