First you want to line a 8x8 square baking pan with parchment paper.
Next in a medium size saucepan over medium heat combine heavy cream, Pyure, butter and vanilla. You will want to stir it often for approximately 15 minutes. It should look like a thick sweetened condensed milk when done.
Then remove from heat and let the mixture cool in the pan for 15 minutes and slowly stir in the chocolate chips.
When the chocolate chips have melted, mix until smooth and pour into prepared 8x8 baking pan. Spread mixture evenly, making sure to get into the corners.
Refrigerate for at least 20 minutes.
To make the mint layer, add cream cheese, Pyure, heavy cream, and mint extract to a medium-size mixing bowl. Beat well until smooth.
Then add in the green food coloring (I used about 10 drops) you can use as much or as little green food coloring to make it your desired shade of green. Mix until the green food coloring is completely combined.
Spread over the refrigerated chocolate layer evenly, making sure to get into the corners.
Refrigerate the fudge for at least 1 hour to set before cutting and adding hearts.