Prepare the cake per the package directions for a 9 x 13-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.
Using a hand or stand 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.
In a 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.
To 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.
For the top: Finish with the final 1/3 of cubed cake and drizzle with melted chocolate.
Frost with the remaining whipped cream.
Sprinkle with baking bits arranging cookies on top, as desired.