Begin by removing the block-style cream cheese from the refrigerator and letting it sit at room temperature for about 30 minutes.

In a medium saucepan, melt the white chocolate over low heat, stirring frequently to prevent scorching.

In a large mixing bowl, combine the softened cream cheese, melted white chocolate, and powdered sugar.

Stir in the Irish cream (or milk and mint extract) and mint extract to the cream cheese mixture until fully incorporated.

Divide the fudge mixture in half, adding green gel food coloring to one half and mix.

Dollop alternating spoonfuls of each mixture into a lined 8x8-inch baking pan and swirl them gently.

Place the baking pan in the refrigerator to chill for at least 2 hours.

Once set, lift the fudge out of the pan and slice into squares.