Place 24 Oreos in the bowl of a food processor. Whirl until they are fine crumbs. In a medium bowl, melt the butter. Pour in the crumbs and mix until they are combined.

Pour crumb mixture into a 9 x 13 inch pan. Spread the mixture until it covers the bottom of the pan. Flatten and smooth out with the back of a large spoon. Refrigerate.

In a medium bowl, add the whipped topping. Add the sweetened condensed milk, peppermint drops, and food coloring. Fold together until combined. Add more drops of food coloring if desired.

Add the remaining Oreos to a gallon size zip-lock bag. Break up the Oreos with the bottom of a glass or your hand. You want them roughly chopped. Add 1 and 3/4 cups to the whipped topping mixture. Fold together until combined.

Take the pan out of the refrigerator and pour the whipped topping mixture over the crust. Spread evenly. Sprinkle remaining Oreos over the top. Freeze for at least 4 hours. Cut into 15 squares and serve cold.