Crush the Golden OREO cookies in a food processor until you have fine crumbs. Melt the butter and combine it with the cookie crumbs, stirring until fully coated. Press this mixture into a 9x13 dish to form a crust.

In a medium bowl, whisk together the orange jello mix with 1 cup of boiling water for about 2 minutes until dissolved. Allow to cool.

In another bowl, whisk the vanilla pudding mix with 2 cups of cold milk until smooth and thick, around 2 minutes. Combine pudding with the cooled orange jello mixture.

In a large mixing bowl, beat the cream cheese and confectioners' sugar until smooth, about 3 minutes. Fold in half of the whipped topping.

Spread the cream cheese mixture over the cookie crust. Pour the jello-pudding filling on top, spreading it carefully.

Dollop the remaining whipped topping over the jello layer, creating a smooth layer. Cover with plastic wrap and refrigerate for at least 4 hours.

When ready to serve, cut into squares and garnish with mandarin orange slices and a sprig of fresh mint.