In a large mixing bowl, combine the instant 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 until soft peaks form, about 2 minutes.

Carefully pour the prepared pudding mixture into the Oreo pie crust, smoothing the top with a spatula.

Cover the pie with plastic wrap and place it in the refrigerator for at least 3 hours to chill.

After chilling, layer approximately half a container of Cool Whip over the set pudding layer.

Generously sprinkle the green sanding sugar over the Cool Whip layer, then add mini red heart sprinkles on top.

Right before serving, place a large red heart sprinkle in the center.

Slice the pie into wedges and serve chilled.