Scoop out about 1.5 cups whipped topping into a bowl. Add green food coloring and stir until color is uniform. Add more until satisfied. Transfer whipped topping to pie crust and smooth cream around the bottom and up the sides of the crust. Place pie in freezer for 5 minutes.

Repeat process with another 1.5 cups of whipped topping that's not colored. Return to freezer for 20 minutes.

While the pie is freezing, wash and de-stem the strawberries. Puree them in a small food processor until smooth.

Transfer berry puree to a large mixing bowl. Sprinkle with dry pudding mix and watermelon extract. Stir and let sit for 5 minutes.

Stir in remaining whipped topping. Add red food coloring and 1/4 cup chocolate chips. (You can use mini chocolate chips or standard sized. I used a mixture of both.)

Remove pie from freezer and transfer strawberry mixture to pie, spreading mixture so that it settles into the pie uniformly. Top with another 1-2 TBSP mini chocolate chips. Return to freezer for at least 3-4 hours, preferably overnight.

Before serving, remove pie from freezer and let sit on the counter for 15-20 minutes. Serve and enjoy!