In a food processor, crush the oreos. Add the melted butter and pulse a few more times to mix into the crumbs. Add a heaping tablespoon of crumbs into small jelly jars or 18 lined cupcake cups. Press crumbs into the bottom of the jars. Add 2-3 fresh raspberries to the top of the pressed crumbs. Set aside.

With a hand or stand mixer, cream together the cream cheese and sugar. Stop to scrape down sides, add the pudding mix, and slowly begin to add the milk while the mixer is on low. Continue to mix at a medium speed until filling mixture is smooth. Add 8 oz. of the whipped topping, and fold into the filling. Stir until completely incorporated. Spoon the mixture into the cups, filling to nearly the top. Refrigerate for at least 2 hours, or overnight. Top with additional whipped topping, fresh raspberries and mint leaves.