Prepare the cake mix and bake per the directions on the back of the box.
When the cake comes out of the oven, take a wooden utensil handle or something similar and poke holes all over the cake, about 1 inch apart.
In a large bowl, whisk together the pudding mix and milk until smooth.
Pour pudding over the cake. Take care to pour it right into the holes as much as possible. Spread it all out, and using the back of the spoon, gently push the pudding down into the holes.
Place in the refrigerator for 2 hours to set.
In a medium bowl, stir together the whipped topping, mint extract, and food coloring until there are no streaks, and it reaches your desired color.
Spread the whipped topping on top of the cake and place it in the refrigerator again for 2 hours or longer to set.
When ready to serve, add chopped Andes mints for garnish. Slice and serve.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NOTE: Make sure to grab the Instant pudding mix, not the cook and serve kind. The pudding will not set up if you purchase the cook and serve and you'll end up with a wet mess.