16Mint flavored Thin Oreo Cookies for garnishingoptional
Instructions
Cake: Prepare the cake per the package directions for a 13 x 9-inch cake pan using the amount of water, oil and eggs as directed.
Mix 1/2 cup Andes Creme de Menthe baking chips into the batter by hand. Bake accordingly and cool. Cut into bite-size cubes.
Pudding: Using an electric mixer whip together the pudding mix, milk and 1 tsp peppermint flavoring until thickened but still pourable. Adjust the mint flavor to your taste.
Add a few drops of green food coloring. Whip until combined adjusting the color, as needed. Gently fold in 1/3 of the whipped topping by hand.
Chocolate: In a small microwave safe bowl, melt together the chocolate chips and cream. Melt in 20-30 second increments stopping to stir each time. Repeat until completely smooth. Set aside to cool slightly.
Assemble: In the bottom of a large trifle bowl or large glass bowl layer in this order..1/3 cubed cake, drizzle with 1/3 melted chocolate, 1/2 pudding filling, 1/4 cup baking bits. Repeat layers.
Final Layer: Finish the top with the final 1/3 of cubed cake and drizzle with melted chocolate.
Decorate: Frost with the remaining whipped cream. Sprinkle with reserved 1/4 cup Andes Creme de Menthe baking bits arranging cookies on top, as desired.